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OF 

THE  UNIVERSITY 
OF  CALIFORNIA 

LOS  ANGELES 


CAKES,  COOKIES  AND  CONFECTION^ 


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Already  Published. 


Cakes,  Cookies 
and  Confections 


SECOND  EDITION 


Compiled  by  the 

CALIFORNIA  HOME  ECONOMICS 
ASS  O  CI  ATI  ON 

Southern  Section 


LOS   ANGELES    ::     MLCCCCXX 


SO  insistent  has  been  the   demand  for  more 
copies  of  "Cakes,  Cookies  and  Confections," 
that  the  committee,  supported  by  the  entire 
California  Home  Economics  Association,  Southern 
Section,  has  decided  to  present  to  you  this  second 
edition.     The  booklet  has  been  revised,  and  reci- 
pes of  special  merit  have  been  added. 


Foreword 


HIS  new  collection  of  recipes  is  added  to 
the  thousands  of  existing  cook  books,  large 
and  small,  in  the  confidence  that  the  plan 
of  organization  has  struck  a  new  note  of  simplicity 
which  together  with  the  many  unusual  recipes, 
will  commend  it,  either  for  use  in  the  home  or  to 
the  teacher.  It  grew  out  of  the  assurance  that  in 
the  ranks  of  those  two  groups,  there  is  a  demand 
for  just  such  a  book,  organized  for  ready  use  and 
comprehensive  understanding. 

Each  recipe  might  be  stamped  "Tested  and 
Guaranteed."  Our  Association  stands  back  of 
them.  Both  the  preparation  and  "taste"  have 
been  thoroughly  tested  by  a  varied  group.  They 
have  been  prepared  by  inexperienced  pupils,  as 
well  as  by  skillful  home  cooks  and  teachers.  The 
sampling  has  passed  the  muster  of  man,  woman 
and  child. 

This  is  only  a  beginning,  a  sample,  as  it  were. 


If  it  fills  a  want,  if  it  meets  with  your  approval, 
similar  issues  on  varied  subjects  of  interest  to  the 
home  will  be  forthcoming.  We  shall  be  grateful 
if  you  will  let  us  know  your  desire  in  the  matter. 
Send  us  your  suggestions,  please. 

The  Book  Committee  of  the 

California   Home   Economics   Association, 

Southern  Section, 

Grand  Ave.  School,  Los  Angeles,  Cal. 


Cakes 


General  Directions 

INGE  perfection  in  the  completed  cake 
does  not  depend  alone  on  the  ingredients 
and  their  proper  proportions  ,it  is  advis- 
able that  all  who  use  this  booklet  read  the  follow- 
ing suggestions: 

Utensils 

A  few  well  selected  pieces  of  equipment  are 
absolutely  necessary  to  the  best  success  of  these 
recipes.  It  is  true  that  edible  cakes  and  cookies 
can  be  obtained  with  the  make  shift  of  the  average 
kitchen,  but  not  the  successful  product  intended. 

To  insure  success  and  enjoyment  while  working 
you  should  own  the  following: 

Standard  tablespoon  (16  to  1  cup). 

Standard  teaspoon  (3  to  1  tbsp). 

Wooden  spoon  for  mixing. 

Steel  case  knife  for  removing  baked  cakes.. 
(Spatula  not  best  for  this.) 

Glass  measuring  cup. 

Aluminum  measuring  cup. 

Egg  whip  or  wire  whisk. 

Egg  beater  of  the  wheel  or  Dover  type  (Not  a 
cheap  one.) 

Crockery  bowls. 

Limber  spatula  to  remove  cake  batter.     (Not 


CAKES,    COOKIES     AND     CONFECTIONS 

necessary,  but  a  great  convenience.) 

Flour  sifter. 

Cake  rack  on  which  to  cool  cakes,  bread,  etc. 
The  wire  shelf  of  the  refrigerator  is  a  good  sub- 
stitute. 

"Turk's  Head"  cake  pan  for  large  cakes,  as 
fruit  or  sponge.  (Has  hole  in  center.) 

Tin  or  aluminum  cake  pan  about  7x11x2  inches. 
(Suitable  for  cakes  of  the  "Novelty  type.") 

Square  cake  pan  with  removable  bottom. 

Loaf  cake  pan  about  4x8x3  inches  . 

Layer  cake  pans. 

Russian  iron  or  alumnium  cookie  sheet. 

Oven  thermometer. 

Pair  of  scissors  for  cutting  fruit,  marshmallows, 
etc. 

Brush  for  oiling  pan,  though  a  piece  of  clean 
paper  may  be  used. 

Double  boiler,  one  quart  size. 

Collect  all  ingredients  and  utensils  before  start- 
ing the  cake. 

Abbreviations 

tsp. — teaspoon, 
tbsp. — tablespoon. 
c. — cup. 
Ib. — pound, 
pt. — pint. 
oz. — ounce. 

Equivalents 

All  measurements  are  leveled  by  knife  moved 
forward  at  right  angles  to  spoon  or  cup.  Do  not 
pack.  Flour  is  sifted  once  before  measuring.  Use 

6 


CAKES,  COOKIES  AND  CONFECTIONS 

no   favorite    "coffee"    or   "tea"    cups    or  dessert 
spoons ! 

3  tsp.  equals  1  tbsp. 
16  tbsp.  equals  1  cup. 

(When  measuring  molasses,  sour  milk,  or  other 
liquids  and  fat,  always  remove  surplus  clinging  to 
spoon  before  calling  it  a  measured  table  spoon.) 

2  c.  liquid  equals  1  pt. 

2  c.  sugar  equals  1  Ib. 

2  c.  fat  equals  1  Ib. 

4  c.  flour  equals  1  Ib. 
16  oz.  equals  1  Ib. 

Mixing 

With  the  exception  of  true  sponge,  cakes  de- 
pend for  their  lightness  upon  the  gas  generated 
when  the  baking  powder  combines  with  liquid  in- 
gredients. Therefore  do  not  beat  the  batter  any 
longer  than  to  thoroughly  mix  it,  or  the  gas  will 
be  lost  and  a  heavy,  compact  mass  results.  A  bet- 
ter method  is  to  reserve  two  tablespoons  of  the 
flour  and  sift  it  with  the  baking  powder  into 
the  well  beaten  batter  before  the  whites  are  folded 
in.  Long  beating  before  addition  of  the  leavener 
tends  to  make  a  more  even  grained  texture. 

Flour 

To  obtain  a  fine  even  texture,  use  one  of  the  es- 
pecially prepared  cake  flours  on  the  market,  or 
make  your  own  pastry  flour  by  substituting  two 
tablespoons  of  cornstarch  for  two  of  flour  in  each 
cup  of  sifted  flour.  This  always  gives  better  re- 
sults than  bread  flour  though  the  cake  dries  out 
more  readily. 

T 


C  AK  E  S,    C  O  O  K  I  E  S    AND     CONFECTIONS 

Effects  of  Various  Ingredients 

In  making  an  untested  recipe  for  the  first  time  it 
is  interesting  to  know  that: 

1.  If  the  cake  has  a  gummy  surface  with  a 
tendency  to  fall,  an  excess  of  sugar  was  used. 

2.  If  there  are  heavy  streaks  and  a  friable 
crumb,  too  much  fat  was  used. 

3.  A  dry,  bready  cake  is  the  result  of  too  much 
flour. 

4.  An  excess  of  baking  powder  makes  a  porous 
cake  which  falls  easily. 

5.  An  excess  of  egg  gives  tendency  to  tough- 
ness and  produces  "tunnels." 

Baking 

If  all  else  has  been  observed  and  the  cake  is 
carelessly  baked,  failure  is  usually  the  reward. 
One  should  learn  the  good  and  bad  points  of  the 
oven  used  and  act  accordingly. 

The  cake  is  usually  placed  in  the  center  of  the 
oven.  A  large  square  of  asbestos  insures  against 
burning  on  the  bottom.  The  top  shelf  of  the  oven 
is  used  for  browning. 

An  over  thermometer,  purchasable  for  a  small 
sum,  does  away  with  guess  work  if  one  records 
results  of  each  baking. 

Temperatures 

(Table  given  in  Bulletin  No.  8.  Good  House- 
keeping Series.) 

Plain  Cake  (sheet  or  cup) — 375 °F. — 30  minutes. 
Plain  Cake  (loaf) — 350 °F — 45  minutes. 
Plain  Cake   (layer) — 375°F. — 20  minutes. 
Fruit  Cake(  cheap) — 235°F. — ly^  hours. 


C  AKE  S,    CO  O  KIE  S     AND     CONFECTIONS 

Fruit  Cake  (very  large) — 275 °F. — 3  to  4  hours. 

Sponge  Cake — 320° — 1  hour. 

Angel  Cake — 320 °F. — 1  hour. 

Baking  Powder  Biscuit — 450°F.  12  to  15  min. 

Muffins — 400°F. — 25  minutes. 

Corn  Cake — 400 °F.  20  to  25  minutes. 

Pop-Overs — 450°F.  30  min.,  and  350  °F.  15  min. 

Gingerbread — 325 °F. — 45  minutes. 

Bread — 350 °F. — 45  minutes  to  one  hour. 

Biscuits    (yeast) — 400 °F. — 425°F. — 20  minutes. 

Rolled  Vanilla  Cookies — 450 °F. — 10  minutes. 

Filled  Cookies — 450  °F.  11  minutes. 

Drop  Bran  Cookies — 425 °F. — 12  minutes. 

Soft  Molasses  Cookies — 375  °F. — 18  minutes. 

Ginger  Snaps — 350 °F. — 7  minutes. 

Tests  When  Done 

A  cake  may  be  tested  in  three  ways : 

a.  When  it  shrinks  from  the  sides  of  the  pan. 

b.  When  a  straw  inserted  comes  out  without 
any  dough  adhering. 

c.  When  lightly  touched  the  dent  does  not 
remain. 

Leave  sponge  cakes  in  pan  till  cold.     Other 
cakes  may  be  removed  to  cake  rack  to  cool. 
All  cakes  cut  best  with  a  wet  knife. 

CAKES  WITH  FAT 

Two  methods  may  be  employed  in  mixing. 
Cake  method  of  mixing: 

1.  Cream  fat  and  sugar. 

2.  Add  egg  yolk  well  beaten. 

3.  Mix  and  sift  dry  ingredients  and  add  al- 

ternately with  liquid. 


C  AK  E  S,    C  O  O  K  I  E  S     AND     CONFECTIONS 

4.     Fold  in  beaten  whites. 
Quick  or  Muffin  method  of  mixing: 

1.  Soften  fat  and  add  to  liquids. 

2.  Mix  and  sift  dry  ingredients. 

3.  Combine  1  and  2. 

Both  methods  are  satisfactory  for  plain  cakes. 
Most  butter  cakes  are  a  reduction  or  slight  vari- 
tion  of  the  One,  Two,  Three,  Four  Cake,  which 
consists  of: 

1/2  to  1  c.  fat          3  c.  flour 
2  c.  sugar  4  tsp.  baking  powder 

4  eggs  1  tsp.  vanilla 

1  c.  milk 

This  makes  a  satisfactory  loaf  or  layer  cake. 
Bakes  to  perfection  as  a  loaf  in  fireless  cooker  in 
1^4  hours  with  stones  at  350 °F. 

Standard  Proportions 

6  tbsp.  fat  iy%  c.  flour 

1  c.  sugar  2  tsp.  baking  powder 

2  eggs  1  tsp.  vanilla 
1/2  c.  milk 

Mix  either  method. 

VARIATIONS 

Boston  Cream  Pie 

Bake  in  a  thick  layer  in  a  round  pan.  Cut  hori- 
zontally. Spread  cream  filling  between  and  dust 
top  with  powdered  sugar  or  flute  it  with  meringue 
or  whipped  cream. 

Chocolate  Cake 

Add  two  squares  or  6  tablespoons  of  ground 
chocolate  plus  one  tablespoon  molasses. 

10 


C  AK  E  S,    C  O  O  K  IE  S     AND     CONFECTIONS 

Caramel  Cake 

Add  1/2  cup  caramel  syrup  instead  of  milk.  (Car- 
amel syrup:  Over  a  low  fire  melt  14  cup  sugar 
in  small  pan,  stirring  constantly.  When  sugar  has 
turned  to  a  light  brown  syrup,  remove  from  fire. 
Add  1  cup  boiling  water  and  cook  to  a  syrup  con- 
sistency.) 

Date  Cake 

Add  1/2  CUP  chopped  dates,  mixed  with  dry  in- 
gredients. 

Marble  Cake 

Make  part  plain  and  part  chocolate  and  alter- 
nate by  spoonfuls  when  putting  into  pan,  drawing 
tip  of  spoon  back  and  forth  through  each  color. 

Mocha  Cake 

Flavor  with  coffee  extract  and  use  mocha  filling. 

Nut  Cake 

Add  l/z  cup  chopped  nuts. 

Orange  Cake 

Bake  in  layers,  using  orange  filling  and  frosting. 

Raisin  Cake 

Add  l/z  cup  raisins. 

Spice  Cake 

Add  coffee  extract  in  place  of  milk  and  spices 
as  desired. 


11 


CAKES,  COOKIES  AND  CONFECTIONS 

CAKES  WITHOUT  FAT 

Sponge  Cake 

True  sponge  cakes  are  leavened  only  with  air 
incorporated  into  the  beaten  eggs. 

The  yolks  are  beaten  well  with  a  Dover  type 
of  beater. 

The  sugar  is  gradually  beaten  with  a  wooden 
spoon  into  the  yolks.  Add  flavoring. 

The  whites  are  beaten  only  till  stiff  and  folded 
carefully  into  the  yolks  and  sugar. 

Sift  the  flour  once  and  measure  it.  Sift  it  sev- 
eral times  and  fold  it  into  the  mixture,  taking 
great  care  not  to  beat. 

Bake  in  a  Turk's  Head  cake  pan  in  a  slow 
oven.  Invert  and  leave  till  cold.  The  pan  for 
sponge  cake  is  not  greased. 

Standard  Sponge  Cake 

6  eggs. 

1  c.  sugar  sifted  5  times. 

1  c.  pastry  flour  sifted  5  times. 

Grated  rind  and  juice  of  one-half  lemon. 

SUGGESTED  VARIATIONS 

Jelly  Roll 

Bake  in  a  thin  sheet.  Spread  with  jam  or  jelly 
and  roll  while  hot. 

Crescents 

Cut  with  crescent  cutter  and  ice  with  powdered 
sugar  icing. 

Lady  Fingers 
Shape  with  pastry  tube. 

12 


CAKES,  COOKIES  AND  CONFECTIONS 

EXCLUSIVE    RECIPES 
DARK  CAKES 

Devil's  Food 

i/2  c.  shortening  2  eggs 

2  c.  sugar  21/2  c.  flour 

2  sq.  chocolate  in  1  c.     1  tsp.  soda  in  1/2  c.  of 

boiling  water;  let  very  sour  milk 

simmer  2  minutes 

Potato  Torte 

1  c.  fat  creamed  1  c.  finely  chopped  wal- 

Gradually  beat  in  11/2  c.         nuts 

sugar  Grated  rind  of  1  lemon 

Add  3  beaten  egg  yolks     2  c.  flour  sifted  with 

1  c.  cold  riced  potato        3  tsp.  baking  powder 
(unseasoned)  and  lastly  3  egg 

%  c.  ground  chocolate        whites  beaten  light 

Bake  in  loaf  about  45  minutes  or  in  2  layers 
about  20  minutes.  Excellent  baked  in  Turk's 
Head  pan  and  frosted  with  Seven  minute  Icing. 

Potato  Chocolate  Cake 

2  c.  sugar  2  tsp.  baking  powder 
Ys  c.  fat  2  sq.  chocolate 

1  c.  hot  mashed  pota-       1  c.  chopped  nuts 
toes  (unseasoned)          1  tsp.  cinnamon 

1/2  c.  sweet  milk  or  cold     1  tsp.  cloves 
water  or  coffee  i/£  tsp.  nutmeg 

2  c.  flour  4  eggs 

Cream  butter  and  sugar,  add  well  beaten  egg 
yolks.  Add  hot  mashed  potatoes,  then  alternate- 
ly the  flour,  sifted  with  baking  powder,  cinnamon, 

13 


C  AK  E  S,    C  O  O  K  IE  S    AND     CONFECTIONS 

cloves  and  nutmeg  and  milk.  Add  melted  choco- 
late. Stir  in  nut  meats  and  fold  in  stiffly  beaten 
whites.  Bake  in  two  layers. 

Mahogany  Cake 

I.  4  sq.  bitter  choco-       Vfc  c-  milk 

late  1  egg 

1  c.  brown  sugar 

Cook  in  double  boiler  till  thick  and  creamy. 
II.  1  c.  brown  sugar          V&  c.  milk  or  water 
2  c.  prepared  cake        2  eggs 
or  pastry  flour          1  tsp.  soda 
sifted  3  times  be-     2  tsp.  baking  powder 
fore  measuring         1  tsp.  vanilla 
1/2  c.  fat 

Mix  by  cake  method,  adding  first  mixture  when 
cool. 

Bake  in  two  large  or  three  medium  layers.  Put 
into  very  moderate  oven,  200  to  250°,  and  in- 
crease gradually  to  300  up  to  350°  until  done. 
Use  mocha  filling  or  any  other  filling  and  icing. 

Hazel  Nut  Torte 

ll/2  c.  sugar  1V2  c-  hazel  nuts  chop- 

9  eggs  ped  fine   (Walnuts 

Vz  tsp.  cinnamon  may  be  used) 

l/2  tsp.  mace  1  c.  cracker  crumbs, 

V2  tsp.  nutmeg  rolled  very  fine 

1  tsp.  vanilla 

Separate  eggs.  Beat  the  yolks  with  the  sugar 
for  thirty  minutes,  using  wooden  spoon.  This  con- 
tinued beating  and  stirring  dissolves  the  sugar 
and  incorporates  the  needed  air.  Add  cracker 
crumbs  and  spices.  Beat  egg  whites  stiff  with 

14 


0  A  K  E  S,    C  O  O  K  I  E  S    AND     CONFECTIONS 

whisk  or  whip  type  of  beater.  Fold  in  whites  and 
vanilla.  Butter  a  deep,  square  cake  pan  and 
pour  in  the  batter.  Bake  in  a  slow  oven  for  thirty 
minutes.  Increase  the  heat  to  moderate  for  about 
twenty-five  minutes  more.  Should  be  light  and 
delicate  in  texture.  Requires  no  icing,  though 
melted  sweet  chocolate  is  sometimes  spread  over 
top. 

Pomme  de  Terre  Cake 
2  c.  sugar  M>tsp.  soda 

%  c.  fat  2  tsp.  vanilla 

4  eggs  2  squares  bitter  choco- 

2V2  c.  flour  late   (melted) 

!/2  tsp.  salt  1  c.  nuts 

Vi  c.  sour  cream  or  milk     1  c.  raw  grated  potato 
2  tsp.  baking  powder 

Cream  fat  and  sugar.  Add  sour  cream  and 
grated  potato.  Add  flour  sifted  with  baking 
powder  and  soda.  Add  nuts  and  melted  chocolate. 

Fold  in  the  whites.  Do  not  grate  potato  until 
ready  to  add  to  batter.  Bake  in  a  loaf.  Cakes  of 
this  type  are  better  after  "ripening"  twenty-four 
hours  in  a  bread  box. 

Occidental  Fudge  Cake 

14  c.  fat  1*4  c.  flour 

1  c.  sugar  2y%  tsp.  baking  powder 

2  eggs  1/2  c.  milk 

2  sq.  bitter  chocolate         1  tsp.  vanilla 

Cream  one-half  of  the  sugar  with  the  fat  and 
one-half  with  the  yolks.  Combine,  mix  and  sift 
dry  ingredients.  Add  alternately  to  first  mixture 
with  milk.  Fold  in  the  beaten  whites  and  then 
add  the  chocolate.  Bake  in  a  shallow  pan  7x11  in. 

15 


C  AK  E  S,    C  O  O  K  I  E  S    AND     CONFECTIONS 

•f 

in  a  moderate  oven  for  forty  minutes.  Cover  with 
Reliable  Frosting  and  when  cold  pour  over  this 
melted  bitter  chocolate. 

Candy  Cake 

1  c.  light  brown  sugar      1  Ib.  walnuts  weighed 

1  c.  dark  brown  sugar  in  shell 

1/2  c  .flour  1  tsp.  baking  powder 

i/s  tsp.  salt  2  eggs 

1  c.  raisins 

Mix  well.  Line  a  cake  pan  with  heavy  paper. 
Grease  and  flour  this.  Pour  in  the  cake  batter  and 
bake  very  slowly,  since  it  burns  easily.  Cut  in 
squares.  This  is  a  good  candy  substitute  for  an 
afternoon  or  evening  party. 

Hamilton  Chocolate  Cake 

1  c.  brown  sugar  1  tsp  vanilla 

1/2,  c  .fat  2  eggs  beaten  separate- 

%  c.  milk  ly 

2  c.  flour  1/2  c.  ground  chocolate, 
2  tsp.  baking  opwder  dissolved  in  2  tbsp. 
1/2  tsp.  soda                             hot  water 

Use  cake  method  of  mixing.  Bake  one  hour  in 
a  loaf  pan. 

Almond  Torte 

4  eggs  1/2  c.  almonds  blanched 

1  c.  powdered  sugar  finely  chopped 

Yz  c.  ground  chocolate       %  c.  fine  cracker 
1  tsp.  baking  powder  crumbs 

Beat  yolks  of  eggs  until  thick  and  lemon-col- 
ored ;  add  sugar  gradually,  then  fold  in  whites  of 
eggs  beaten  until  stiff  and  dry.  Add  chocolate,  al- 
monds, baking  powder  and  cracker  crumbs.  Bake 

16 


CAKES,  COOKIES  AND  CONFECTIONS 

in  a  moderately  slow  oven.  Cool,  split,  and  put 
whipped  cream,  sweetened  and  flavored,  between 
and  on  top.  Garnish  with  angelica  and  candied 
cherries.  This  makes  a  most  attractive  dessert 
when  baked  in  individual  tins.  When  cool  remove 
centers  and  fill  with  whipped  cream. 

Prune  Cake 

1  c.  sugar  l/2  to  %  c.  sour  milk 
Y$  c.  fat  1/4,  tsp  salt 

2  eggs  1  c.  cooked  prunes,  cut 
l!/2  c.  flour  into  pieces 

1/9  tsp.  nutmeg  1  tsp.  soda 

i/8  tsp.  cloves  %  tsp.  baking  powder 

1/2  tsp.  cinnamon 
Bake  in  a  loaf  or  two  layers. 

Santa  Barbara  Cake 

1/2  c.  fat  1  tsp.  cloves 

1  c.  sugar  1  tsp.  cinnamon 

3  eggs  1  c.  sour  milk 

2  c.  flour  1/4,  c.  nuts  chopped  fine 
1  tsp.  soda  Nuts  and  raisins  may  be 
1  tsp.  nutmeg  omitted 

Blackberry  Jam  Cake 

1  c.  sugar  3  eggs 

2/i  c.  fat  2  c.  flour 

1  c.  sour  milk  1/2  tsp.  spice 

1  tsp.  soda  1/9  c.  blackberry  jam. 

1  tsp.  baking  powder 

Mix  as  for  butter  cakes  only  mix  the  soda  with 
the  jam.  Bake  in  layers  and  put  together  with 
icing  or  butter  cream  filling.  Sweet  milk  may  be 

17 


CAKES,  COOKIES  AND  CONFECTIONS 

substituted  for  the  sour  by  using  1/2  tsp.  soda  in- 
stead of  one  tsp. 

Apple  Sauce  Cake 

2  c.  flour  !/2  c.  nuts,  chopped 

1  c.  sugar  !/2  c.  raisins 

2  tsp.  soda  il/2  c.  apple  sauce 

2  tsp.  spice  medium  thick,  un- 

3  tbsp.  chocolate  sweetened) 

1/2  tsp.  salt  l/2   c.   melted  fat 

1  tbsp.  cornstarch 

Sift  all  dry  materials.  Add  nuts,  raisins,  apple- 
sauce, and  lastly  melted  fat.  Bake  as  a  shallow 
loaf  in  moderate  oven  about  45-60  minutes.  The 
nuts  and  raisins  may  be  increased  to  1  c.  each  for 
a  richer  cake.  Apricot,  prune  or  peach  sauce  of 
similar  consistency  may  be  used. 

Fairy  Gingerbread 

3/4 c.  brown  sugar  2  tsp.  soda 

2  eggs  Ic.  boiling  water 
%,  c.  light  molasses             1  tbsp.  ginger 

%  c.  melted  fat  2  tsp.  cinnamon 

2,1/2  c.  flour  Other  spice  if  desired 

Sift  dry  ingredients,  beat  eggs,  add  molasses, 
softened  fat,  and  lastly  boiling  water  with  soda  in 
it.  Makes  a  thin  batter,  but  is  very  tender.  Bake 
in  gem  pans. 

Honey  Cake 

1  c.  sugar  1  tsp.  cinnamon  and 

1  c.  chopped  citron  allspice 

1  c.  chopped  nut  meats     2  tbsp.  honey 

4  eggs  2  c.  flour 

%  c.  chocolate  1  tsp.  baking  powder 

18 


CAKES,  COOKIES  AND  CONFECTIONS 

Mix  in  order  given.  Bake  in  thin  sheet.  Cut  in 
small  rectangles  when  done.  May  be  frosted  with 
a  white  icing  if  desired. 

Honey  Cake  Special 

3  eggs  1/2  tsp.  allspice 

1  c.  light  brown  sugar        1  tsp.  cinnamon 

11/2  c.  honey  1%  c.  flour 

1/2  c.  ground  chocolate      3  tsp.  baking  powder 

1/2  tsp.  cloves  %  c.  chopped  nuts 

Beat  eggs  and  sugar  together.  Add  honey, 
chocolate  and  spices,  then  flour  and  baking  pow- 
der and  lastly  the  nuts.  Grease  and  flour  a  piece 
of  heavy  paper.  Line  bottom  of  a  pan  about 
9  in.  x  13  in.  by  2  in.  deep.  Pour  in  the  cake  bat- 
ter. Brush  cream  over  top  and  place  on  it  walnut 
halves  at  intervals.  Bake  in  a  slow  oven  till  done, 
about  40  minutes.  Honey  mixtures  burn  easily,  so 
the  utmost  care  must  be  taken  in  baking. 

Indio  Cake 

1  c.  stoned  and  chopped     3  tbsp.  butter 

dates  1  egg 

1  c.  sugar  1  c.  boiling  water 

1  c.  nut  meats  14  tsp.  salt 

3  tsp.  baking  powder        l1/^  c.  flour 
1  tsp  maple  flavoring 

Sprinkle  the  i/>  tsp.  soda  over  the  chopped 
dates  and  add  the  boiling  water.  Let  stand  until 
cool.  Cream  the  butter,  sugar  and  mapleine  and 
mix  with  dates.  Beat  the  egg,  add  the  salt  and 
stir  into  mixture.  Then  add  the  flour  and  baking 
powder,  which  should  be  sifted  three  times.  Mix 
thoroughly  and  bake  in  a  moderate  oven  for 
about  25  minutes. 

19 


CAKES,  COOKIES  AND  CONFECTIONS 

Dark  Fruit  Cake 

(Makes  10  Ibs. — keeps  for  years) 
1  Ib.  butter  substitute        4  Ibs.  seeded  raisins 
114  Ibs.  sugar  2  Ibs.  currants  or  seed- 

10  eggs  less  raisins 
•y%  c.  brandy  or  grape        1  Ib.  citron 

juice  li/4  Ib.  flour 

1  tsp.  cinnamon  1  tsp.  soda 

1  tsp.  mace 

Cream  butter  and  sugar.  Add  egg  yolks,  spices 
and  liquor.  Mix  flour  and  soda  with  fruit 
and  add.  Fold  in  stiffly  beaten  egg  whites.  Bake 
in  slow  oven  about  three  hours. 

English  Fruit  Cake 

11/2  Ibs.  flour  1  Ib  mixed  candied  fruit 

1  Ib.  butter  1  Ib.  blanched  and 

11/2  Ibs.  brown  sugar  sliced  almonds 

1  c.  brandy  or  substitute     4  tsbp.  nutmeg 

2  tbsp.  lemon  juice  Grated  rind  of  2  lemons 
1  c.  molasses         3  Ibs.  raisins          2  tbsp.  mace 
7  eggs                     4  Ibs.  currants       2  tbsp.  cloves 
1  Ib.  figs                %  Ib.  citron          1  tbsp.  soda 

Bake  3  to  4  hours  in  slow  oven  (200  to  250°). 

LIGHT  CAKES 

Angel  Food 

li/2  c.  sugar  1  c.  flour 

11  eggs  1  tsp.  vanilla 
1  tsp.  cream  tartar 

Sift  flour  four  or  five  times.  Sift  sugar  the  same. 
Beat  whites  until  stiff.  Add  cream  of  tartar  to 
whites  when  beating.  Sift  into  the  whites  a  little  of 

20 


CAKES,  COOKIES  AND  CONFECTIONS 

the  sugar  at  a  time  and  beat.  Fold  in  the  flour  a 
little  at  a  time  and  fold  just  enough  to  mix  flour. 
Do  not  beat.  Vanilla  may  be  added  to  whites. 
Bake  in  a  Turk's  Head  pan  in  a  slow  oven  for  one 
hour.  Invert  to  cool.  Frost  with  any  white  frost- 
ing. 

Angel  Sponge  Cake 

3  eggs  \.y$  c.  flour 

1  c.  sugar  i/£>  c.  boiling  water 

Vz  tsp.  baking  powder       1  tsp.  flavoring 

Beat  whites  until  stiff.  Beat  yolks,  adding  a 
pinch  of  salt.  Add  to  whites  and  beat.  Add  sugar 
beating  with  egg  beater.  Add  boiling  water,  then 
flour  and  lastly  baking  powder.  Add  flavoring. 
Bake  in  ungreased  cake  tin,  in  a  hot,  then  moder- 
ate oven  for  35-45  minutes.  When  done  turn  the 
cake  tin  upside  down  between  two  dishes  until 
cold. 

Feather  Sponge 
(Made  With  Potato  Flour) 

4  eggs  2/3  c.  potato  flour  (good 
1  c.  sugar  only  with  the  best 

1  tsp.  baking  powder  grade  potato  flour) 

1  tsp.  flavoring  or  a  prepared  cake 

flour 

Beat  yolks  and  whites  separately.  Beat  one- 
half  of  the  sugar  into  yolks  and  one-half  into 
the  whites.  Pour  yolks  and  sugar  over  sifted  flour 
and  baking  powder.  Mix  well.  Add  the  whites 
and  sugar  and  flavoring.  Bake  in  a  loaf  or  in  two 
layers.  This  is  a  very  tender  sponge  cake  and 
makes  an  excellent  dessert  served  with  sliced  ba- 
nanas and  whipped  cream  or  strawberries  and 
whipped  cream. 

21 


C  AK  E  S,    C  OO  K  IE  S     AND     CONFECTIONS 

Yellow  Angel  Cake 

114  c.  sugar  %  tsp.  cream  tartar 

5  tbsp.  water  4  tsp.  corn  starch 

7  eggs  1/8  tsp.  salt 

1  c.  flour  1  tsp.  flavoring 

Sift  dry  ingredients  four  or  five  times.  Beat 
yolks  and  whites  separately.  Boil  sugar  and 
water  to  a  thread.  Add  syrup  to  stiffly  beaten 
whites.  Add  yolks.  Fold  in  the  flour.  Bake  one 
hour  in  a  slow  oven.  Frost  with  a  white  icing 
to  which  has  been  added  a  little  grated  rind  of  an 
orange. 

Novelty  Cake 
1/4,  c.  fat  2  tsp.  baking  powder 

1  c.  sugar  1/2  c.  milk 

2  eggs  1  tsp.  vanilla 
11/2  c.  flour 

Filling 

1/2  c.  brown  sugar  1  tbsp.  melted  butter 

1  tsp.  cinnamon  2  tbsp.  flour 

1/2  c.  chopped  nuts  Mix  well 

Put  half  of  the  cake  batter  in  the  pan  and  cover 
with  some  of  the  filling.  Then  spread  over  the 
rest  of  the  batter  and  then  the  filling.  Bake  in  an 
oblong  shallow  pan  7x11  inches  for  twenty-five 
minutes. 

Snow  White  Cake 

%  c.  fat  21/2  c.  prepared  cake 

i.i/2  c.  sugar  flour 

i/s  tsp.  salt  1  c.  water 

1  tsp  .vanilla  6  egg  whites,  beaten 

3  tsp.  baking  powder  stiff 

Mix  by  cake  method.  Bake  in  layers  or  a  sheet. 

22 


0  AK  E  S,    C  O  O  K  I  E  S     AND     CONFECTIONS 

Dorothy  Cake 

1/2  c.  fat  2  tsp.  baking  powder 

11/2  c.  sugar  Flavoring 

3  eggs  Nuts,  raisins,  or  cocoa- 

1  c.  milk  nut  may  be  added 
21/2  c.  flour 

Mix  as  butter  cake.  Bake  in  layers  in  moder- 
ately hot  oven.  Use  2  tbsp.  less  milk  and  bake 
as  loaf.  A  very  fine-grained  cake. 

Silver  Cake 

(Made  With  Whites) 

2  c.  sugar  3  c.  flour 

1/2  c.  fat  1  tsp.  cream  tartar  with 

4  egg  whites  Vs  tsp.  soda,  or 

1  c.  cold  water  2  tsp.  baking  powder 

Cream  butter  and  sugar.  Add  beaten  whites 
of  eggs.  Add  cold  water.  Add  sifted  dry  ingre- 
dients and  beat  briskly  5  minutes. 

Mosaic  Cake 

1  c.  sugar  1  tbsp,  melted  unsweet- 
y%  c.  fat  ened  chocolate 

1%  c.  flour  14  tsp.  cinnamon 

2  eggs  14  tsp.  nutmeg 
%  c.  milk  14  tsp.  allspice 
I1/*  tsp.  baking  powder     1/2  tsp.  salt 

1  tbsp.  molasses 

Mix  first  six  ingredients  according  to  cake 
method  number  one.  Separate  into  three  parts. 
To  one  add  spices,  molasses  and  melted  choco- 
late. To  the  second  add  pink  coloring  and  1/2  tsp. 
rose  flavoring.  To  the  third  add  1/2  tsp.  vanilla. 
Into  a  round  cake  pan  put  an  outer  ring  of  the 

23 


CAKES,  COOKIES  AND  CONFECTIONS 

white,  then  a  ring  of  pink,  and  the  innermost 
ring  of  the  black.  On  top  of  that  put  three  more 
rings  reversing  the  order  and  so  on  till  all  batter 
is  used.  This  makes  Mosaic  Cake. 

For  marbled  effect  drop  into  a  loaf  cake  pan 
alternately  a  spoonful  of  each  mixture,  drawing 
the  spoon  through  each  color  two  or  three  times 
to  make  the  colors  lie  in  patterns.  Bake  in  a  mod- 
erate oven  about  %  hour. 

California  Cake 

(Made  With  Yolks) 

i/4  c.  fat  %  c.  flour 

1/2  c.  sugar  IVfc  tsp.  baking  powder 

5  egg  yolks  1  tsp.  orange  extract 
!/4  c.  milk 

Cream  fat  and  sugar.  Add  yolks  beaten  well 
and  extract.  Mix  and  sift  flour  and  baking  powder 
and  add  alternately  with  milk  to  first  mixture. 

Hot  Lemonade  Cake 

li/2  c.  sugar  1/2  c.  almonds  or  wal- 

6  eggs  nuts,  ground  fine 
Rind  of  1  lemon                   !/4  tsp.  cinnamon 
14  tsp.  baking  powder       l1/^  c.  sifted  bread 
1/2   tsp.  bitter  almond  crumbs 

flavoring 

Beat  yolks,  add  sugar  gradually ;  bread  crumbs, 
baking  powder,  grated  lemon  rind  and  flavoring. 
Fold  the  whites  in  last.  Bake  in  a  square  pan  in 
a  slow  oven  one  hour.  When  cake  is  removed 
from  pan,  pour  over  it  one  cup  of  very  strong  boil- 
ing lemonade. 

24 


CAKES,  COOKIES  AND  CONFECTIONS 

White  Fruit  Cake 

2  c.  flour  y%  tsp.  salt  1  c.  almonds 

14  tsp.  soda          yz  c.  fat  2  tbsp,  milk 

6  egg  whites         \  c.  sugar  1  tsp.  vanilla 

1  tsp.  baking  powder         11/9  c.  candied  fruits 
1/2  tsp.  rose  flavoring          */2  c.  cocoanut 

Cream  fat  and  sugar.  Add  milk  and  flavoring. 
Add  cocoanut  and  almonds.  Add  flour  sifted  with 
baking  powder,  and  salt  and  soda,.  Reserve  1/2  cup 
of  the  sifted  flour  and  dredge  the  candied  fruits 
in  it.  Add  this  with  fruits  to  mixture.  Fold  in 
whites.  Bake  in  a  loaf  pan  in  a  slow  oven  li/£ 
hours. 

Any  combination  of  the  following  candied  fruits 
may  be  used: 

Cherries,  pineapple,  citron,  orange  peel,  lemon 
peel,  apricot.  The  almonds  should  be  blanched 
and  shredded.  Fresh  grated  cocoanut  may  be 
used  or  dessicated  cocoanut  soaked  in  milk  and 
drained  before  adding  to  batter. 

English  Tea  Cake 

1/2  lb.  butter  YT,  Ib.  seedless  white 

%  lb.  flour  raisins 

2  tsp.  baking  powder        4  eggs 

J/2  lb  sugar  Grated  rind  of  1  lemon 

1/2  lb.  currants,  or 

Cream  butter  and  work  in  the  flour,  then  the 
sugar  and  currants.  Beat  eggs  well  and  add  to 
mixture  with  lemon  rind.  Bake  slowly  li/^  hours. 
Blanched  almonds  or  candied  cherries  may  be 
added.  This  is  excellent  sliced  thin  and  served 
with  ice  cream  or  with  tea.  It  keeps  well. 

25 


CAKES,  COOKIES  AND  CONFECTIONS 

Cream  Puffs 

l/2  c.  butter  4  eggs 

1  c.  boiling  water  1  c.  flour 

Put  butter  and  water  in  sauce-pan.  As  soon  as 
boiling  point  is  reached  add  flour  all  at  once  and 
stir  vigorously  over  a  low  fire.  Remove  from  fire 
as  soon  as  dough  does  not  cling  to  spoon  or  pan 
(from  2  to  five  minutes).  Cool.  Add  unbeaten 
eggs  one  at  a  time,  beating  until  thoroughly 
mixed,  between  the  addition  of  each  egg.  Drop 
by  spoonfuls  on  a  greased  sheet  two  inches  apart, 
piling  mixture  up  high.  Put  in  a  hot  oven  for  ten 
minutes,  then  reduce  the  heat  and  complete  cook- 
ing in  a  slow  oven.  Time  for  baking  30  to  45  min- 
utes, depending  on  size  of  puffs.  When  cold  slit 
and  fill  with  whipped  cream  or  cream  filling.  See 
Boston  Cream  Pie  Filling. 

Doughnuts 

1V£  c.  sugar  y±  tsp.  cinnamon 

21/2  tbsp.  fat  1/4,  tsp.  grated  nutmeg 

3  eggs  IVk  tsp.  salt 
1  c.  milk                              Flour  to  roll 

4  tsp.  baking  powder 

Cream  fat  with  one  third  of  the  sugar.  Beat 
egg  until  light.  Add  remaining  sugar,  and  com- 
bine mixtures.  Add  31/2  cups  flour  sifted  with 
baking  powder,  salt  and  spices ;  then  enough  more 
flour  to  make  stiff  enough  to  roll.  Roll  out  about 
one-third  of  the  dough  at  a  time  to  one-fourth  inch 
thickness.  Shape  with  doughnut  cutter  and  fry 
in  deep  fat  and  drain  on  clean  soft  paper.  The 
temperature  of  fat  for  frying  dougnuts  is  360 °F. 

26 


CAKE  S,    CO  O  KIE  S     AND     CONFECTIONS 

This  may  be  tested,  if  there  is  no  thermometer,  by 
a  square  of  bread  which  should  brown  in  60  sec- 
onds. 

Snowballs 

3  eggs  1  tsp.  salt 

1  y$  c.  sugar  1/2  tsp.  soda 

1  tbsp.  melted  fat  4  tsp.  baking  powder 

1  c.  sour  milk  3  c.  flour 

!/4  tsp.  nutmeg 

Beat  eggs,  add  sugar,  melted  fat,  sour  milk  and 
dry  ingredients  sifted  twice.  Then  add  enough 
flour  to  handle.  Roll  out  *4  inch  thick  and  cut 
with  small  round  cutter  about  one  inch  in  diame- 
ter. Fry  in  deep  fat,  turning  as  soon  as  it  comes 
to  top.  When  cool,  roll  in  powdered  sugar. 
Makes  about  150  snowballs. 

INEXPENSIVE  CAKES 

Raisin  Cake 

1  c.  sugar  1  egg  2  c.  flour 

U>  c.  fat  1/2  tsp.  soda         i/£  tsp.  cloves 

1  c.  raisins,  cut  fine  1  c.  sour  milk  or  boiling 

1  c.  nuts,  chopped  fiine          water 
1  tsp.  baking  powder        2  tsp.  cinnamon 

1/2  tsp.  nutmeg 

Mix  as  butter  cake.  Very  satisfactory  plain 
cake.  Bake  in  moderate  oven  as  loaf. 

Economy  Cake 

1  c.  brown  sugar  1  tsp.  ginger 

1  c.  water  2  tsp.  cinnamon 

1  c.  raisins  1  tsp.  soda 

1/2  c.  fat  2  c.  flour 

27 


CAKES,  COOKIES  AND  CONFECTIONS 

Bring  sugar  and  water  to  boil.  Add  raisins  and 
cook  5  minutes.  Add  fat  and  spice.  Cool  and 
add  sifted  soda  and  flour.  Bake  in  a  moderate 
oven.  More  fruit  and  nuts  may  be  added. 

Inexpensive  Devil's  Food 

1  c.  sugar  y»  tsp.  soda 

4  tbsp.  fat  1  tsp.  baking  powder 

1  c.  boiling  water  1^2  c.  flour 

1  egg  14  tsp.  salt 

6  tbsp.  ground  chocolate 

Boil  chocolate  and  1/2  cup  water  together  until 
creamy — about  2  minutes.  Cool.  Cream  fat  and 
sugar.  Beat  egg  and  add  to  above.  Add  choco- 
late mixture.  Add  flour  sifted  with  baking  powder 
and  salt.  Add  soda  to  1/2  cup  boiling  water.  Stir 
into  mixture  and  beat  well.  Bake  in  2  layers. 
(A  thin  batter.) 

Lightning  Cake 

114  c.  flour  Yz  c.  fat  or  oil 

34  c.  sugar  2  eggs 

3  tsp.  baking  powder        milk 
!/2  tsp.  salt 

Sift  dry  ingredients.  Put  fat  into  a  cup.  Add 
eggs  unbeaten.  Fill  up  cup  with  milk.  Beat  3 
minutes. 

Vary  with  chocolate,  cocoanut,  nuts  or  spices. 

One  Egg  Cake 

4  tbsp.  fat  1/2  c.  milk 
!/2  c.  sugar                           1J/2  c.  flour 

1  egg  21/!  tsp.  baking  powder 

Mix  quick  or  muffin  method. 

28 


OAKBS,  COOKIES  AND  CONFECTIONS 

Cup  Cakes 

Bake  the  above  recipe  or  the  standard  cake 
recipe  in  muffin  tins. 

An  Old  Recipe 

This  is  taken  from  a  cook  book  entitled  "Ameri- 
can Cookery,"  by  Amelia  Simmons,  "an  American 
Orphan,"  published  in  1796  at  Hartford,  Conn. 
The  book  is  now  in  the  possession  of  Mrs.  Hadas- 
sah  Cheroske  of  Los  Angeles. 

Plain  Cake 

"Nine  pound  of  flour,  3  pound  of  sugar,  3  pound 
of  butter,  1  quart  emtins,  1  quart  milk,  9  eggs,  1 
ounce  spice,  1  gill  rosewater,  1  gill  of  wine. 

Emptins 

"Take  a  handful  of  hops  and  about  three  quarts 
of  water,  let  it  boil  about  fifteen  minutes,  then 
make  a  thickening  as  you  do  for  starch,  strain  the 
liquor,  when  cold  put  a  little  emtins  to  work  them, 
they  will  keep  well  corked  in  a  bottle  five  or  six 
weeks." 

COOKED  ICINGS 

Reliable  or  Seven  Minute  Icing 

%  c.  sugar  1  egg  white  unbeaten 

3  tbsp.  cold  water 

Put  all  ingredients  in  a  one-quart  double  boiler. 
When  water  in  lower  part  of  double  boiler  is  boil- 
ing vigorously,  set  in  the  top  part  with  the  ingre- 
dients, and  beat  constantly  with  a  Dover  egg 
beater  for  seven  minutes.  Remove  from  fire  and 

29 


OAKES,  COOKIES  AND  CONFECTIONS 

I 

stir  in  one  dozen  marshmallows  cut  in  fourths. 
Flavor  and  spread  on  cake.  This  icing  will  never 
fail  to  be  of  the  proper  consistency  if  the  above 
directions  are  followed  and  the  proper  utensils 
used.  The  water  in  the  lower  part  of  the  double 
boiler  must  be  high  enough  to  surround  the  icing. 
This  will  frost  a  large  cake. 

Variations  of  Reliable  Icing 

Chocolate.  Add  4  tbsp.  ground  chocolate  when 
removing  from  fire. 

Caramel.  Flavor  with  2  tbsp.  caramel  syrup. 
To  make  caramel  syrup  see  directions  under  Cake 
Variations. 

Pineapple.  Use  pineapple  juice  instead  of  water. 

Birthday  Novelties 

1.  Sprinkle    "hundred    million'    candies    over 
icing  as  soon  as  spread  on  cake. 

2.  Make  petals  by  cutting  marshmallows  into 
petals  with  scissors  and  arrange  in  flower  shapes 
on  frosted  cake.   Petals  may  be  tinted  with  vege- 
table color  pastes. 

White  Mountain  Icing 

1  c.  sugar  Flavoring 

Yz  c.  water  1  egg  white 

1/2  tsp.  cream  tartar 

Bring  sugar  and  water  to  boil  and  add  cream 
of  tartar.  Boil  till  it  spins  a  thread  when  dropped 
from  tip  of  spoon.  Pour  slowly  over  stiff  whites. 
Beat  until  it  will  stand.  Add  flavoring.  If  too 
stiff  add  a  little  hot  water.  Will  fill  and  ice  a 
medium  sized  two  layer  cake. 

30 


CAKES,  COOKIES  AND  CONFECTIONS 

Baking  Powder  Frosting 

2  egg  whites  V4  tsp.  baking  powder 

2  c.  sugar  1/2  c.  water 

14  tsp.  cream  tartar          *4  lemon 

Mix  sugar,  cream  of  tartar,  and  baking  powder 
and  add  water.  Boil.  Beat  egg  whites  stiff  and 
put  in  bowl  over  boiling  water.  Add  spoonfuls 
of  boiling  syrup  one  at  a  time  to  egg  whites,  beat- 
ing constantly.  Add  syrup  (it  is  continually  boil- 
ing) till  1/2  has  been  used.  Add  lemon  juice  to 
whites.  Let  syrup  remain  boiling  to  the  thread 
test.  Pour  this  now  on  whites  and  beat  until  it 
will  stand  alone  when  dropped.  If  too  hard, 
add  a  little  hot  water.  If  not  hard  enough,  con- 
tinue to  cook  and  heat  over  the  boiling  water. 

Marshmallow  Frosting 

1  c.  brown  sugar  y^c.  butter 

y%  c.  white  sugar  *4  Ik-  marshmallows 

14  c-  boiling  water 

Cook  all  except  marshmallows  until  it  forms  a 
soft  ball,  tested  in  cold  water.  Melt  the  marsh- 
mallows  over  boiling  water  and  add  to  first  mix- 
ture and  beat  until  thick  enough  to  spread. 

Chocolate  Icing 

1  c.  sugar  2  egg  yolks 

5  tbsp.  water  3  tbsp.  ground  chocolate 

Boil  to  thread  the  sugar  and  water.  Beat  yolks 
well  and  add  the  chocolate  to  these.  Pour  syrup 
over  the  egg  and  chocolate.  Beat  a  little  and 
pour  on  the  cake.  This  is  very  good,  and  has  a 
good  glaze. 

31 


CAKES,  COOKIES  AND  CONFECTIONS 

Nut-Caramel  Frosting 

1*4  c.  brown  sugar  Ys  c.  water 

1/4,  c.  white  sugar  2  egg  whites 

Boil  first  three  to  thread.  Pour  gradually  over 
the  whites  of  two  eggs  beaten  stiff.  Beat  till  luke 
warm.  Set  back  on  stove  in  a  pan  of  boiling 
water  and  boil  till  it  becomes  granular  around 
the  edge.  Remove  and  heat  till  it  holds  its  shape. 
Add  1/3  c.  walnuts  and  1  tsp.  vanilla.  Pour  over 
cake  using  back  of  spoon  and  try  to  get  a  rough 
surface. 

UNCOOKED  ICINGS 

Mocha  Filling  I 

1  c.  butter  2  tbsp.  coffee  symp 

Powdered  sugar  1  egg  white 

Make  two  cups  strong  coffee.  Strain  and  boil 
down  until  only  a  thick  syrup  remains. 

Cream  butter,  add  sifted  powdered  sugar  until 
too  stiff  to  stir.  Add  coffee  syrup  drop  by  drop 
while  stirring.  Add  unbeaten  egg  white  and  sugar 
until  desired  consistency  to  spread  on  cake. 

Mocha  Filling  II 

1  c.  powdered  sugar         1/4,  c-  butter  or  butter 
1/4,  c.  chocolate  substitute 

Mix  ingredients  well  and  thin  as  desired  with 
hot  coffee  or  cream.  This  keeps  a  long  time.  May 
omit  chocolate. 

French  Butter  Cream 

1/2  c.  baked  vanilla  custard 

Make  one  cup  hard  sauce.    Add  custard  very 


0  A  K  E  S,    C  O  O  KIE  S    AND     CONFECTIONS 

slowly  to  this,  beat  well.  If  it  curdles,  add  a 
tablespoon  of  melted  butter.  Canned  milk  may  be 
added  in  place  of  the  custard.  For  a  mocha  frost- 
ing flavor  with  strong  coffee.  For  chocolate  frost- 
ing add  ground  chocolate.  This  makes  an  excel- 
lent filling  and  is  fine  for  the  tops  of  cakes  used 
with  pastry  tube. 

Chocolate  Frosting 

8  tbsp.  cocoa  or  choco-     2  tbsp.  butter 

late  1  tsp.  vanilla 

21/2  c.  powdered  sugar      Boiling  water 

Put  cocoa,  sugar,  butter  and  vanilla  in  bowl. 
Add  boiling  water  drop  at  a  time  stirring  until  of 
the  desired  consistency  to  spread.  If  it  hardens 
before  ready  to  spread  stand  over  hot  water  until 
softened.  Most  satisfactory,  easy  frosting. 

Dark  Chocolate  Icing 

Melt  2  squares  choco- 
late Add  3  tbsp.  of  boiling 
Add  5  tbsp.  powdered  water 
sugar 

Orange  Frosting 

Grated  rind  of  1  orange     1  egg  yolk 
1/2  tsp.  lemon  juice  Powdered  sugar 

Itbsp  orange  juice 

Add  fruit  juice  gradually  to  egg  yolk  slightly 
beaten.  Stir  in  sugar  until  of  consistency  to 
spread. 

Reed  Whip 

1  egg  white,  unbeaten       1/2  glass  of  jelly 

Put  in  bowl  and  beat  with  a  Dover  type  egg 

33 


CAKES,  COOKIES  AND  CONFECTIONS 

beater  until  stiff  enough  to  keep  its  shape.  Use 
on  top  of  cake  or  as  a  filling.  Very  attractive  but 
must  be  eaten  soon  after  it  is  put  on  cake. 

Powdered  Sugar  Icing 

Add  milk  or  water  to  powdered  sugar  to  make 
the  consistency  to  spread.  Flavor. 

Ornamental  Frosting 

1  egg  white  unbeaten  2  tbsp  powdered  sugar 
Beat  this  for  two  minutes  then  continue  to  beat 
in  sifted  powdered  sugar  until  stiff  enough  to  hold 
its  shape.  Test  for  this  by  drawing  a  case  knife 
through  the  frosting.  If  cut  remains  it  is  stiff 
enough  for  the  pastry  tube.  Flavor  with  one  tbsp. 
lemon  juice  added  as  the  sugar  is  beaten  in.  Color 
if  desired.  Use  less  sugar  for  plain  icing. 

FILLINGS 

Variations  of  Reliable  or  Seven  Minute  Icing 

The  following  fillings  may  be  made  by  using 
the  Seven  Minute  Frosting  with  the  suggested 
variations.  (See  under  Icings.) 

Caramel  filling.  Use  brown  sugar  instead  of 
white,  or  add  2  tbsp,  caramel  syrup.  See  Caramel 
Cake. 

Cocoanut.  1/3  c.  fresh  or  grated  cocoanut  ad- 
ded when  taken  from  fire. 

Chop  Suey.  14  c.  each  of  raisins,  nuts  and  co- 
coanut. 

Chocolate.  *4  c.  ground  chocolate  or  1  square 
of  melted  chocolate. 

Date  or  Fig.     1/4,  c.  chopped  dates  or  figs. 

Jam.     Add  2  tbsp.  jam  to  filling. 

34 


CAKES,  COOKIES  AND  CONFECTIONS 

Lady  Baltimore.  5  figs,  1  c.  chopped  pecans, 
1  c.  raisins,  cut. 

Nut.    1/3  c.  chopped  nuts. 

Orange  2  tbsp.  finely  chopped  candied  orange 
peel. 

Pineapple.  Use  three  tbsp.  of  pineapple  juice 
instead  of  water. 

Praline.  1/2  c.  of  rolled  almond,  peanut  or  wal- 
nut brittle. 

Prune.  1/2  c.  finely  chopped  cooked  or  steamed 
prunes. 

Prune-Almond.  Vfc  c.  finely  chopped  cooked 
prunes  and  1/3  c.  blanched,  chopped  almonds. 

Orange  Filling 

i/o  c.  of  sugar  *4  c.  of  orange  juice 

21/7  tbsp.  flour  1/2  tbsp.  lemon  juice 

Grated  rind  1/2  orange       1  egg,  slightly  beaten 
1  tsp.  butter 

Cook  twelve  minutes  in  double  boiler,  stirring 
constantly.  Cool  before  spreading. 

Lemon  Filling 

4  egg  yolks  11/2  lemon,  juice  and 

%  c.  sugar  rind 

Beat  eggs  well  and  add  sugar  then  other  ingre- 
dients. Cook  in  double  boiler  until  thick.  Use 
whites  for  silver  cake  or  cheroqueets. 

Lemon  Butter 

1  egg,  beaten  well  Juice  of  1  lemon  and 

1  c.  sugar  added  grated  rind  of  1/2 

1  tbsp.  butter 

Beat  well  and  cook  slowly  in  double  boiler  till 
thick,  stirring  all  the  time. 

35 


CAKES,  COOKIES  AND  CONFECTIONS 

Use  like  jam  for  spreading  on  hot  biscuits,  muf- 
fins, etc. 

Boston  Cream  Pie  Filling 

1  c.  milk  1  egg  yolk 

2  to  4  tbsp  flour  14  tsP-  vanilla  or  rind 
4  tbsp.  sugar  of  1/2  orange,  grated 
Vs  tsp.  salt 

Mix  flour,  sugar,  salt.  Add  milk  and  rind,  cook 
in  double  boiler  ten  minutes  or  until  starch  is 
cooked.  Add  egg  and  remove  from  fire  and 
spread  between  layers  when  cool,  or  use  for 
cream  puffs. 

Chocolate  Filling 
1/2  c.  milk  1  c.  sugar 

2  squares  unsweetened     Yolk  one  egg 

chocolate  1  tsp.  vanilla 

Melt  chocolate  over  hot  water,  with  sugar  and 
milk.  When  smooth  add  beaten  yolk.  Cook  two 
minutes. 

Pineapple  Filling 
1  c.  grated  pineapple         1  egg  yolk 
%  c.  sugar  1  tbsp.  cornstarch 

1  lemon,  rind  and  juice      1  egg  white 

Cook  in  double  boiler  until  thickened  and  add 
egg  white  beaten. 

Strawberry  Whip 

1  c.  strawberries  1  egg  white,  unbeaten 

1  c.  sugar 

Put  all  into  a  large  bowl  and  beat  with  an  egg 
whip  until  stiff.  This  is  good  for  cake  that  is  to 
be  eaten  as  soon  as  whip  is  spread  onto  it.  Also 
good  for  cream  puffs  and  as  a  dessert. 

36 


C  AK  E  S,    C  O  O  K  IE  S     AND     CONFECTIONS 


ROLLED  COOKIES 


Studio  Teas 

4  eggs  1  tsp.  vanilla 

2  c.  sugar  4  c.  flour,  or  enough  to 

1  c.  butter  roll 

1  tsp.  soda 

Beat  eggs  and  sugar  together  then  add  the  but- 
ter creamed.  Add  flour  and  soda  sifted.  Roll 
very  thin  and  cut  with  fancy  small  cutters.  Sprin- 
kle sugar  and  cinnamon  over  the  top.  These 
are  delicious  served  with  chocolate.  A  large 
recipe. 

Diplomas 

14  c.  butter  i/4  c.  milk 

1/2  c.  powdered  sugar        %  c.  bread  flour 

i/£  tsp.  vanilla 

Cream  the  butter,  add  sugar  gradually,  and 
milk  drop  by  drop;  then  add  flour  and  flavoring. 
Spread  very  thin  with  a  broad,  long-bladed  knife 
on  a  greased  baking  sheet  or  inverted  rectangu- 
lar pan.  Crease  in  three-inch  squares  and  bake  in 
a  slow  oven  until  delicately  browned.  Cut  squares 
apart  with  a  sharp  knife,  and  keeping  dough 
warm,  quickly  roll  into  tubular  or  cornucopia 

39 


CAKES,  COOKIES  AND  CONFECTIONS 

shapes.     If  squares  become   too   brittle   to  roll, 
place  in  oven  to  soften.   If  rolled  in  tubular  shape 
and  tied  in  bunches  with  narrow  ribbon  they  are 
very  attractive  served  at  a  graduation  tea. 

Tinted  wafers  may  be  made  from  this  mixture 
by  adding  vegetable  coloring  and  different  flavor- 
ings. If  tinted  wafers  are  made  they  must  be 
baked  in  a  very  slow  oven  and  turned  frequently, 
otherwise  they  will  not  be  of  uniform  color. 

Ginger  Snaps 

1  c.  light  molasses  %  tsp.  soda 
1/2  c.  shortening1                  1  tbsp.  ginger 
314  c.  flour                           11/2  tsp.  salt 

Heat  molasses  to  boiling  and  pour  hot  molasses 
over  shortening.  Add  dry  ingredients  and  chill 
twenty-four  hours.  Take  one-third  of  the  mix- 
ture, roll  thin  and  cut  carefully.  Bake  in  a  moder- 
ate oven.  Vary  the  rest  with  candied  orange  peel 

May  be  iced  when  baked. 

Swiss  Vanities 

2  eggs  1/2  tsp.  vanilla  or  cinna- 
%  tsp.  salt  mon 

2  tbsp.  cream  Flour  to  make  a  dough 

to  roll 

Beat  eggs  well,  add  other  ingredients.  Roll  very 
thin — almost  transparent.  Cut  in  two-inch  squares, 
Gash  like  the  top  of  pie  crust.  Cook  in  deep  fat 
and  sprinkle  with  powdered  sugar.  Handle  with 
two  forks  when  frying. 

Serve  with  tea  or  chocolate. 

40 


CAKES,  COOKIES  AND  CONFECTIONS 

Mysteries 

1  c.  sugar  31/2  c.  flour 

!/2  c.  shortening  2  tsp.  cream  of  tartar 

1  egg  1  tsp.  soda 

l/2  c.  milk  1  tsp.  vanilla 

Mix  and  roll  thin  and  shape.  Place  cookies  in 
greased  pan  and  place  a  little  filling  on  each,  not 
allowing  to  spread  over  the  edge.  Place  another 
cookie  on  top  and  press  down  edges.  Bake  in 
moderate  oven. 

Filling 

1  c.  chopped  raisins,  *4  tsp.  salt 

figs  or  dates  1  tsp.  flour 

1/2  c.  sugar  y%  c.  water 

1  tsp.  lemon  juice  l/2  c.  nuts 
Cook  until  thick. 

Caddies 

(With  Steel  Cut  Oats) 

2  eggs  1  c.  sugar 

1  c.  fat  2  tbsp.  milk 

!/2  tsp.  soda  2y%  c.  oatmeal  put  thru 

2  tbsp.    chopped    can-         fine  food  chopper 
died  orange  or  lemon     2l/2  c.  flour 

peel 

Roll  very  thin.     Cut  as  desired. 

Lovers  Knots 

Roll  the  Swiss  Vanity  dough  very  thin  and  cut 
into  strips  one-half  inch  wide  and  four  inches 
long.  Tie  into  knots  and  fry  in  deep  fat.  Sprin- 
kle with  powdered  sugar. 

41 


OAKES,  COOKIES  AND  CONFECTIONS 

Bavarian  Christmas  Cookies 

1/2   lb.  fat   (butter  pre-     14  lb.  sugar 

f erred)  3  tbsp.  orange  juice 

%  lb.  flour 

Roll  very  thin  and  cut  into  small  round  cakes. 
Spread  a  little  well  beaten  yolk  in  the  center  of 
each.  Sprinkle  with  sugar  and  a  little  cinnamon 
or  finely  chopped  nuts  and  bake  in  a  slow  oven. 

DROP  COOKIES 

Orange  Favors 

1  c.  sugar  1  lemon,   juice    of   this 

1  c.  flour  and  1  tsp.  of  grated 
4  eggs                                       rind 

Mix  like  sponge  cake.  Drop  from  tip  of  tea- 
spoon on  greased  paper  or  pan.  Bake  in  moder- 
ate oven.  Spread  with  orange  marmalade  or 
lemon  butter,  putting  two  cookies  together.  Dust 
with  powdered  sugar.  (See  cake  fillings  for  lemon 
butter.) 

Cornflake  Macaroons 

2  egg  whites,  beaten         Cornflakes  to  make  very 
stiff  stiff 

1/2  c.  sugar  Grated  lemon  or  orange 

i  tsp.  vanilla  rind 

Fold  carefully  together  and  bake  as  Meringues 
in  a  slow  oven. 

Meringues 

3  egg  whites,  beaten         1  c.  fine  granulated 
stiff  sugar  folded  in 

Flavoring 

Drop    in    oval    shape    onto    wet    letter    paper 

42 


CAKES,  COOKIES  AND  CONFECTIONS 

tacked  to  a  board  or  onto  a  greased  paper.   Bake 
one  of  two  possible  ways. 

Either  put  into  an  oven  warm  enough  to  make 
Meringues  hold  their  shape  and  take  on  a  very 
delicate  brown;  then  lower  fire  to  just  dry  them 
out.  This  may  take  one-half  to  one  hour.  Or 
place  them  in  a  very  slow  oven  to  dry  out  for  one 
hour. 

Variations 

1.  Fill  Meringue  shells  with  whipped  cream  or 
frozen  mixtures  and  press  two  together.    Serve 
as  a  dessert. 

2.  Bake  as  small  kisses. 

3.  Shape  on  a  paper  in  a  large  circle.    Bake. 
Remove  from  paper  and  place  it  around  a  mound 
of  strawberries  piled  with  whipped  cream. 

4.  Shape    into    fancy   forms   as    mushrooms, 
eclairs,  etc.,  with  pastry  bag  and  tubes. 

Chocolate  Macaroons 

3  whites  of  eggs,  beaten      Ic.  sugar 

until  stiff  1  c.  nuts  (broken) 

1  c.  ground  chocolate 

Drop  by  small  tsp.  on  greased  tin.  Put  nut 
meat  on  top.  Bake  in  moderate  oven.  Makes 
three  dozen. 

Carmen  Kisses 

2  egg  whites  l1^  c.  walnuts,  ground 
2/T,  c.  powdered  sugar  fine 

1/2  tsp  vanilla 

Beat  whites  stiff  with  Dover  egg  beater.  Mix 
into  whites  with  a  spoon,  the  sugar  and  ground 

43 


C  A  K  E  S,    C  O  O  K  I  E  S    AND     CONFECTIONS 

walnuts.  Add  vanilla.  Bake  in  a  little  more  than 
a  moderate  oven  until  shape  is  set,  then  reduce 
heat  to  a  slow  oven. 

Sour  Cream  Cookies 

1  c.  sour  cream  1  tsp.  soda 

1  c.  sugar  1/4  tsp.  salt 

1  egg  1  tsp.  vanilla 

21/2  c.  flour 

Drop  from  tip  of  tsp.  into  small  mounds  on 
greased  baking  sheets  and  press  a  nut  or  raisin 
on  top  of  each  cookie.  Sprinkle  with  sugar.  Bake 
in  a  quick  oven  ten  to  fifteen  minutes. 

P.-T.  A's 

3  tbsp.  fat  1  egg  well  beaten 

1/2  c.  sugar  11/2  c.  flour 

14  tsp.  salt  2  tsp.  baking  powder 

1  tsp.  vanilla  2  tbsp.  milk 

Cream  fat  and  sugar.  Add  egg,  milk  and  flour 
sifted  with  baking  powder.  Add  flavoring.  If 
this  amount  of  flour  is  not  suffiicent  to  make  a 
very  stiff  batter,  add  more.  Drop  from  tip  of  tea- 
spoon on  greased  pan  and  bake  in  a  quick  oven. 

A  piece  of  nut  or  raisin  may  be  put  on  top  of 
each  before  baking. 

Rolled  Oat  Cookies 

2  eggs  1/2  tsp.  salt  1/2  c.  raisins 
%  c.  fat              %  tsp.  soda           2  tbsp.  Karo 
11/4  c.  flour                           2/z  c.  nuts 

1  c.  light  brown  sugar  2  c.  rolled  oats  put  thru 
1  tsp.  cinnamon  coarse  food  chopper 

Mix.  Drop  from  spoon  the  size  of  a  walnut 
and  bake  15  minutes. 

44 


CAKES,  COOKIES  AND  CONFECTIONS 

Blimps 

1  c.  fat  1  c.  flour  1/2  c«  raisins 

2  eggs  1/2  c.  nuts  1/2  c-  currants 

1  c.  brown  sugar  3  tbsp.  chocolate 

2  tsp.  baking  powder        2  c.  oats  chopped 
Mix.    Drop  on  greased  pans  and  bake  in  mod- 
erate oven. 

Fillups 

2  tbsp.  fat  1  tsp.  baking  powder 
1/4.  c.  sugar  1/4,  tsp.  salt 

1  egg  2  tbsp.  milk 

1/2  tsp.  lemon  juice  1/2  c.  fiinely  chopped 

1/2  c.  flour  peanuts 

Cream  butter,  add  sugar  and  well  beaten  egg. 
Sift  baking  powder,  salt,  and  flour.  Add  to  but- 
ter and  sugar,  then  add  milk,  lemon  juice  and 
nuts.  Drop  from  teaspoon  onto  a  greased  pan  and 
place  one  half  peanut  on  top  of  each.  Bake  in 
moderate  oven. 

Makes  about  36  small  ones. 

Holland  Fancies 

3  eggs  3  sq.  bitter  chocolate 
1/4,  c.  butter  1  c.  bread  crumbs 

1/2  c.  sugar  2  tbsp.  flour 

Cream  butter  and  sugar.  Add  well  beaten 
eggs.  Add  melted  chocolate  and  bread  crumbs. 
Spread  in  a  shallow  buttered  pan  and  bake  in 
slow  oven.  Shape  with  tiny  cutter  about  size  of 
large  chocolate  cream  and  pile  with  reliable  icing 
or  put  together  in  pairs  with  the  same. 

45 


CAKES,  COOKIES  AND  CONFECTIONS 


Chocolate  Snow  Caps 


1  c.  brown  sugar 
*/2  c.  butter 
1  egg 

1  tsp.  vanilla 
Va  tsp  soda 


H/4  c.  pastry  flour 

4  sq.  unsweetened  choc- 

olate  melted  over  hot 

water 
c.  milk 


Mix  by  cake  method.  Drop  from  teaspoon  to 
greased  pans.  Bake  in  moderate  oven.  When 
cool  top  with  white  frosting.  Should  be  size  of 
large  chocolate  cream.  Makes  50. 


Walnut  Wafers 


1  c.  brown  sugar 
1  c. 


1  tsp.  baking  powder 

2  eggs 


chopped  walnuts 
1  c.  flour 

Mix  in  order  given.    Drop  from  spoon  in  very 
small  drops  on  greased  pan.   Bake  quickly. 

Makes  80  the  size  of  a  dollar. 

Ginger  Nuts 


1/2  c.  melted  fat 

Vi  c.  sugar 

3  c.  flour 

1  egg 

1  c.  chopped  raisins 


1  tsp.  cinnamon 
!/2  tsp.  cloves 
1/2  tsp.  ginger 
V?  tsp.  salt 
i/£  c.  molasses 
1/2  tsp.  soda 

Mix  muffin  method.  Makes  a  stiff  dough.  Shape 
in  a  long  roll  about  •%  inch  in  diameter.  Cut  off 
sections  and  roll,  making  tiny  marbles.  Roll  each 
in  sugar  and  bake  in  moderate  oven. 

Good  for  Christmas  time. 

46 


CAKES,  COOKIES  AND  CONFECTIONS 

Date  Dillies 
%  c.  walnuts  broken        2  tsp.  baking  powder 

into  coarse  pieces  6  tbsp.  flour 

%  c.  dates  2  eggs,  beaten  together 

%  c.  brown  sugar 

Bake  in  a  very  slow  oven  in  muffin  tins.  Fill 
pans  compactly  one-half  full.  Pyrex  custard  cups 
bake  these  nicely.  These  may  be  wrapped  and 
tied  to  imitate  plum  puddings  for  Xmas  gifts. 

Date  Bars 

Ic.  sugar  3  eggs  1  c.  flour 

1  c.  chopped  nuts  1  tsp.  baking  powder 

1  c.  chopped  dates  Speck  of  salt 

Beat  yolks  and  add  sugar.  Beat  whites  and 
add  alternately  with  dry  ingredients.  Add  fruit 
and  bake  in  a  shallow  pan  in  moderate  oven  about 
30  minutes.  Remove  from  pan,  cut  in  bars  1  inch 
by  3  inches  and  roll  in  powdered  sugar  or  frost 
with  chocolate  frosting. 

Sultanas 

%  c  .fat  1  tsp.  soda  1/2  c.  walnuts 

li/2  c.  sugar        314  c.  flour         i/2  c.  currants 
3   eggs  1  tsp.  salt        i/2   c.  raisins 

6  tbsp.  hot  water  1  tsp.  cinnamon 

Cream  the  fat,  add  sugar  gradually,  and  eggs 
well  beaten;  then  dry  ingredients  and  liquids, 
alternately.  Add  fruit,  dredging  with  a  small 
amount  of  the  flour  and  the  nuts,  chopped  .  Drop 
by  spoonfuls  one  inch  apart  on  greased  pans. 
Bake  in  a  moderate  oven. 

Sufficient  for  4 1/2  dozen. 

47 


GAKES,  COOKIES  AND  CONFECTIONS 

Cloisters 

1/2  c.  Eagle  brand  con-     Cocoanut 
densed  milk  1  tsp.  vanilla 

Add  all  the  cocoanut  the  milk  will  hold.   Drop 

by   teaspoon   to   slightly   greased    baking   sheet. 

Bake  to  light  brown.    These  burn  easily. 

Hermits 

ll/2  c.  brown  sugar  11/2  tsp.  cinnamon 

1  c.  fat  14  tsp.  cloves 

2  eggs  1/2  tsp.  soda  in 
1  c.  chopped  raisins  1/2  c.  hot  water 
1  c.  chopped  nuts               %  tsp.  salt 

1A  tsp.  nutmeg  3  c.  flour 

Mix  as  butter  cake.  Drop  in  small  spoonfuls  on 
greased  tin.  Bake  in  moderate  oven. 

Brownies 

1  c.  sugar  3  tbsp.  milk 

2tsp.  baking  powder        2  sq.  chocolate  (melted) 
11/4  c.  flour  4  tsp.  fat  (melted) 

1/4,  tsp.  salt  1  cup  nuts  (chopped) 

2  eggs  1  tsp.  vanilla 

Pour  into  square  greased  pan  and  bake  10  to 
15  minutes.  Cut  at  once  into  strips  one  inch  by 
three  inches.  Makes  about  sixty. 

Walnut  Squares 

1  egg,  beaten  creamy         i/s  tsp.  salt 

1  c.  light  brown  sugar     5  tbsp.  flour 

1/8  tsp.  soda  1  c.  chopped  walnuts 

Stir  sugar  into  beaten  egg.  Sift  flour,  soda  and 
salt  and  mix  with  the  nuts.  Stir  second  mixture 
into  first.  Spread  on  a  greased  pan  a  layer  one- 

48 


CAKES,  COOKIES  AND  CONFECTIONS 

half  inch  thick  or  less.    Bake  in  a  moderate  oven 
20  minutes.    Cut  into  squares. 

Chocolate  Chips 

1/2  c.  fat  1  c.  sugar 

2  eggs  1  c.  flour 

2  sq.  bitter  chocolate         1/4,  tsp.  salt 
1  tsp.  vanilla 

Mix  like  cake.  Spread  as  thin  as  possible  onto 
inverted,  well  greased  pans.  Bake  in  a  moderate 
oven.  Cut  while  hot  into  strips  or  oblongs. 

Makes  one  hundred.  Should  be  eaten  soon 
after  baking. 

Cheroqueets 

3  tbsp.  fat  Whites  of  2  eggs 
1/2  c.  sugar  1/2  tsp.  flavoring 

14  c.  milk  14  c.  candied  cherries 

1  c.  flour  cut  fine 

11/2  tsp.  baking  powder 

Mix  butter  cake  method.  Bake  in  shallow 
greased  pan.  Cut  into  tiny  squares.  Ice  with  a 
soft  frosting  and  roll  at  once  in  shredded  cocoa- 
nut.  May  bake  in  tiny  muffin  tins. 

Scotch  Short  Bread 

1  Ib.  pastry  flour  1/2  lb.  butter 

warmed  slightly  *4  Ik-  sugar 

Sift  sugar  and  flour  several  times.  Work  butter 
into  flour  and  sugar  with  cake  spoon.  Knead 
thoroughly.  Roll  one  inch  thick,  cut  into  rounds, 
score  with  a  fork  and  bake  in  a  moderate  oven  till 
golden  brown. 


49 


Confections 


OAKES,  COOKIES  AND  CONFECTIONS 


GENERAL  DIRECTIONS  FOR 
CANDY  MAKING 

Candy  making  is  one  of  the  keenest  pleasures 
to  all  concerned,  but  it  requires  for  its  success 
accuracy,  and  some  knowledge  of  the  materials 
with  which  one  works.  The  following  sugges- 
tions are  offered  the  amateur  so  that  he  may  bet- 
ter understand  what  he  is  trying  to  produce  and 
how  best  to  get  the  desired  results. 

White  granulated  sugar  is  the  basis  for  almost 
all  candy.  When  heated  slowly  without  water  it 
gradually  changes  to  a  colorless  syrup,  but  as  the 
heat  increases  this  changes  to  a  light  brown  and 
then  a  dark  brown  syrup.  This  latter  is  known  as 
caramel  sugar  and  is  less  sweet  than  the  original 
sugar.  It  is  used  in  cooking  for  flavoring  syrups, 
desserts,  and  candy;  the  melted  sugar  usually 
being  boiled  with  water  until  it  is  completely  dis- 
solved. 

Sandy  or  coarse  grained  candy  is  produced  by 
short  boiling-  stirring  or  agitating  the  syrup,  or 
by  beating  while  the  candy  is  yet  warm. 

Creamy,  velvety  candy  is  produced  by  long, 
slow  boiling ;  the  addition  of  an  acid  such  as  cream 
of  tartar,  molasses,  brown  sugar,  vinegar,  etc., 
cooling  before  handling;  or  the  addition  of  a 
simple  sugar  such  as  glucose,  caramel  sugar  or 
honey. 

As  crystals  spread  from  one  to  another,  never 
scrape  a  kettle  where  a  non-crystalline  candy- 
such  as  taffy,  butter-scotch,  etc.,  is  desired. 

53 


CAKES,  COOKIES  AND  CONFECTIONS 

Milk  is  often  used  by  the  home  candy  maker, 
but  excellent  candy  is  made  with  water  and  it  is 
much  easier  to  handle.  The  casein  of  milk  has  a 
tendency  to  stick  and  hence  burn  to  the  bottom  of 
the  kettle,  while  if  water  is  used  this  is  avoided 
and  a  slight  increase  in  the  amount  of  butter 
makes  the  product  as  rich  as  with  milk. 

The  success  of  candy  making  depends  largely 
upon  careful  testing  so  as  to  know  when  to  remove 
the  syrup.  A  sugar  thermometer  is  desirable, 
but  if  one  is  testing  with  a  spoon  even  greater 
care  should  be  given.  Have  pans  greased  and 
nuts  prepared  before  beginning  to  cook  the  syrup 
so  that  undivided  attention  can  be  given  to  testing. 
Test  only  a  small  amount,  one  or  two  drops  at  a 
time,  in  cold  water.  When  it  begins  to  test  remove 
gently  from  the  flame  while  testing  so  that  the 
candy  will  not  overcook  while  the  test  is  being 
made. 

These  temperatures  vary  with  atmospheric  con- 
ditions. 

Tests:—        The  thread— 216°F.-218  °F. 
The  pearl — 220 °F. 
The  blow— 230 °F. 
The  feather— 232°F.-235°F. 
Soft  ball— 236°F.-240°F. 
Large  or  firm  ball — 248 °F  .-250° 
The  crack— 290°F.-310°F. 
Caramel — 350  °F. 

The  Soft  Ball 

Test  a  few  drops  of  the  syrup  in  cold  water. 
When  the  small  ball  will  hold  its  shape  enough 

54 


C  AKE  S,    C  O  O  KIE  S    AND     CONFECTIONS 

so  that  it  can  be  picked  up  and  rolled  between 
the  thumb  and  forefinger  without  sticking  it  has 
reached  the  soft  ball  test. 

Hard  or  Firm  Balls 

Test  as  for  soft  ball,  but  the  syrup  should  be 
firmer  and  hold  any  shape  it  is  pressed  into.  It 
should  not  be  brittle  or  crack,  but  firm  between 
the  thumb  and  forefinger. 

The  Crack 

This  is  slightly  harder  than  the  firm  ball.  The 
test  should  ring  against  the  side  of  the  cup,  and 
some  of  it  should  break  with  a  slight  snap.  It 
should  not  stick  to  the  teeth. 

The  hard  crack  will  quickly  set  hard  and  easily 
snap. 

The  Caramel 

The  caramel  stage  is  reached  when  all  the 
water  has  boiled  out  and  the  syrup  begins  to  dis- 
color slightly.  It  should  be  removed  from  the  fire 
at  once  to  prevent  burning  and  set  in  a  pan  of 
cold  water  to  stop  its  cooking. 

Fudge 

1  c.  brown  sugar  2  sq.  chocolate,  or 

1  c.  white  sugar  y%  c.  chocolate 

1  c.  milk  or  water  2  tbsp.  butter 

2  tbsp.  Karo  1  tsp.  vanilla 
1  c.  nut  meats 

If  white  sugar  only  is  used,  3  table-spoons  of 
good  molasses  may  be  added.  Stir  mixture  until 
it  boils,  cook  slowly  until  "soft  ball"  is  formed 
when  tested  in  cold  water.  Add  butter,  vanilla, 

55 


0  A  K  E  S,    C  O  O  K  I  E  S     AND     CONFECTIONS 

and  allow  to  cool.  When  cool  stir  until  it  be- 
gins to  thicken,  add  nuts  and  pour  into  well  but- 
tered pan,  %,  in.  deep.  Cut  in  squares. 

Marshmallow  Fudge 

2  c.  sugar  1  tsp.  vanilla 

2/5  c.  milk  %  c.  nut  meats  or 

2  sq.  chocolate,  or  raisins 

l/2  c.  cocoa  1   c.  mashmallows,   cut 

1  tbsp.  butter  in  quarters 
Speck  salt 

Cook  sugar,  cocoa  and  milk  slowly,  stirring 
only  until  it  boils.  Cook  until  it  forms  a  firm  soft 
ball  in  cold  water  or  236 °F.  Add  butter,  remove 
from  fire  and  let  stand  until  cool.  Add  vanilla  and 
beat  until  the  mixture  begins  to  thicken.  Add  the 
prepared  nuts  and  marshmallows,  pour  at  once 
into  well  buttered  pan  and  mark  in  squares. 

Caramel  Fudge 

3  c.  sugar  3  tbsp.  butter 
1  c.  boiling  water  1  c.  nut  meats 
1  c.  milk  or  cream 

Smooth  flat  pan  best  to  use,  such  as  iron  or 
aluminum  frying  pan.  Carmelize  (melt)  i/2  CUP 
sugar  ,stirring  constantly  to  prevent  burning.  Add 
1  cup  boiling  water  and  when  cooked  until  smooth 
add  remainder  of  sugar  and  milk  alternately. 
Cook  quickly  until  a  firm  ball,  or  248 °F.  Add 
butter,  allow  to  cool,  beat  until  creamy.  When  it 
begins  to  thicken  add  nuts.  Pour  into  buttered 
pan  and  mark  in  1  inch  squares. 

56 


CAKES,  COOKIES  AND  CONFECTIONS 

Date  Fudge 

1  c.  brown  sugar  2  tbsp.  butter 

2  c.  white  sugar  1  tbsp.  glucose  or  honey 

1  c.  milk  or  cream  1  tbsp.  lemon  extract 
14  lb.  (1  c.)  stoned  1  tbsp.  vanilla  extract 

dates  Speck  salt 

Put  sugar,  butter,  milk  and  glucose  into  sauce- 
pan. Boil  slowly  to  soft  ball  or  236 °F.  Remove 
from  fire  and  add  extracts.  When  cool  beat  until 
creamy.  Add  chopped  dates.  Pour  into  greased 
tins. 

Panocha 

2  c.  brown  sugar  1  tbsp  butter 

1  c.  white  sugar  1  tbsp.  vanilla 

IVo  c.  milk  %  c.  nut  meats 

Speck  salt 

Boil  slowly  to  "soft  ball"  or  236°F.  Add  butter 
and  vanilla.  Cool  slightly  and  beat  until  creamy. 
Add  nuts.  Pour  at  once  into  a  buttered  pan  and 
mark  in  one  inch  squares. 

Divinity 

3  c.  sugar  i/2  tsp.  almond  extract 
%  c.  Karo                           Whites  2  eggs 

%  c.  water  1  c.  nuts  or  candied 

1  tsp.  vanilla  fruits 

Cook  sugar,  karo  and  water  slowly  until 
"cracks"  in  cold  water  or  290 °F.  Add  slowly  to 
stiffly  beaten  egg  whites,  beating  constantly  until 
stiff  enough  to  hold  imprint  of  beater.  Add  va- 
nilla and  nuts  and  pour  one  inch  deep  in  buttered 
pans.  Cut  in  squares. 

67 


CAKES,  COOKIES  AND  CONFECTIONS 

Sea  Foam 

11/2  c.  white  sugar  Maple  or  coffee 

l!/2  c-  brown  sugar  flavoring 

l1/^  c.  hot  water  1  c.  nut  meats  if  desired 

White  1  egg 

Cook  sugar  and  water  until  it  forms  a  hard  ball 
in  cold  water  or  250 °F.  Add  slowly  to  beaten 
white,  beating  constantly.  Beat  until  thick,  drop 
from  teaspoon  on  wax  paper  or  buttered  tins. 

Nougat 

2  c.  sugar  2  tsp.  glucose 

i/4,  c.  water  1  tsp.  vanilla 

2  egg  whites  1  c.  mixed  nut  meats 

1/2  tsp.  almond  extract          (Brazil,  pecans,  wal- 

14  c.  candied  cherries  nuts  and  almonds) 

1  c.  corn  syrup  (light)       1  stick  angelica 

Boil  sugar,  corn  syrup,  water  and  glucose  until 
brittle  when  tested  in  cold  water  or  about  270 °F. 
Add  slowly  to  very  stiffly  beaten  egg  whites,  beat- 
ing constantly.  Add  flavoring  and  fold  in  nuts, 
cherries  and  angelica,  cut  into  small  pieces. 
Pour  at  once  into  well  buttered  pans.  When  cool 
cut  and  wrap  each  piece  in  wax  paper. 

Caramels 

2  c.  sugar  2  c.  milk  or  cream 

%  c.  glucose  or  1  c.  nut  meats  if  desired 

ll/2  c.  Karo  1  tsp.  vanilla 

3/t  c.  butter  2  sq.  chocolate  if  desired 

Put  sugar,  glucose,  butter  and  i/2  milk  over  fire. 
Stir  until  mass  boils  thoroughly.  Add  gradual- 
ly second  cup  of  milk.  Let  mixture  boil,  stirring 
every  3  or  four  minutes  till  it  reaches  "hard  ball" 

58 


CAKES,  COOKIES  AND  CONFECTIONS 

stage  252 °F.  or  for  hard  caramels  a  "brittle"  at 
265 °F.  about  2  hours'  boiling. 

Stir  in  vanilla  (and  nuts  if  used)  and  pour  into 
well  buttered  brick  shaped  pans  to  cool  (about 
%  to  1  inch  in  depth).  When  nearly  cool  mark 
in  cubes.  Cut,  roll  in  wax  paper.  Let  stand  24 
hours  to  dry. 

If  cream  is  used,  less  time  is  required  in  cooking 
— about  11/2  hours.  If  chocolate  is  used,  melt  it 
over  hot  water;  add  a  little  of  the  hot  syrup  grad- 
ually, then  add  to  the  mass  after  the  second  cup  of 
milk  is  added. 

This  recipe  makes  about  1%  pounds  of  candy. 

Chew  Chocolate  Caramels 

1  c.  good  light  molasses     2  sq.  chocolate 
!/2  c.  sugar  2  tbsp.  butter 

1/2  c.  milk  1/3  tsp.  cream  of  tartar 

Boil  ingredients  until  a  hard  ball  is  formed 
when  tested  in  cold  water  or  250 °F.  Pour  into  well 
buttered  pan.  When  cool  cut  in  squares. 

Butterscotch 

l^i  c  sugar  2<3  c.  water 

2/z  c.  brown  sugar  %  tsp.  lemon  extract 

%  tsp.  cream  of  tartar      Speck  of  salt 

!/2  c.  butter 

Put  sugar  and  water  into  saucepan,  stir  oc- 
casionally until  it  boils,  then  add  cream  of  tartar. 
Boil  covered  ten  minutes,  remove  cover  and  al 
low  to  boil  until  almost  done,  then  add  the  but- 
ter. Boil  to  about  300 °F.  or  the  hard  crack,  add 
the  lemon  extract  and  pour  at  once  into  well  but- 
tered tins.  Do  not  stir  syrup  while  boiling.  Do 
not  scrape  pan.  Mark  into  small  squares. 

59 


G  AK  E  S,    C  O  O  K  I  E  S     AND     CONFECTIONS 

White  Taffy 

2  c.  sugar  2  tbsp.  vinegar 

Flavoring  1  c.  water 

1  tbsp  butter 

Cook  slowly  until  "small  crack"  or  until  cracks 
against  cup,  forming  glass-like  threads  in  cold 
water  at  265-270  °F.  Never  stir  after  mixture 
boils.  Cover  the  kettle  from  2  to  3  minutes  to  dis- 
solve crystals  on  sides  of  the  pan.  Pour  in  but- 
tered platter  to  cool.  Do  not  scrape  kettle. 

When  cool  enough  to  handle  pull  until  porous. 
Have  hands  cool.  Wash  in  cold  water  frequently 
and  dry  thoroughly.  Use  only  tips  of  fingers  to 
touch  candy.  Pull  in  long  rope  and  cut  with 
shears. 

Pull  over  a  gas  flame  if  candy  cools  before  it 

Molasses  Taffy 

1  c.  molasses  2  tbsp.  butter 

1  c.  sugar  1  tbsp.  vinegar 

Mix  ingredients  and  boil  slowly  until  it  reaches 
the  small  crack  270  °F.  Pour  at  once  onto  but- 
tered platter,  but  do  not  scrape  kettle.  When  cool 
pull  until  porous.  Cut  in  pieces  with  buttered 
shears.  Only  the  best  light  molasses  should  be 


„  rr,      ff 

Cream  Taffy 

%  c.  sugar  1  tbsp  butter  ^  tsp.  glycerine 
1/2  c.  glucose  1/2  tsp.  salt  1  c.  water 

Put  sugar,  glucose,  butter  and  water  in  kettle. 
Boil  to  very  firm  ball  or  258  °F.  Add  glycerine, 
salt,  flavor  and  color  as  desired.  Pour  on  well 
greased  slab.  When  cool  enough  to  handle,  pull 
until  porous.  Cut  with  shears. 

60 


CAKES,  COOKIES  AND  CONFECTIONS 

Orientals 

3  c.  sugar  V&  tsp.  almond  extract 
1  tbsp.  butter  (if  desired  ) 

1  egg  white  i/4  c.  honey 

1/2  c.  candied  pineapple     y%  c.  walnuts 

1  c.  milk  1/2  c.  shaved  citron 

Boil  the  sugar,  milk  and  butter.  When  almost 
boiled  to  the  thread,  add  honey  and  boil  until  it 
forms  a  soft  ball  when  tested  in  cold  water  or 
240 °F.  Remove  from  fire  and  add  slowly  to  very 
stiff  egg  white,  beating  constantly.  Beat  a  few 
moments  then  add  the  chopped  walnuts,  cut  pine- 
apple and  citron.  Pour  into  buttered  pan  and 
when  cool  mark  in  squares  or  drop  by  teaspoon- 
fuls  on  buttered  plates. 

Popcorn  Balls 

4  quarts,  sifted,  salted,     2  c.  molasses,  light 
corn  or  crisped  puffed         golden 

rice  or  corn  1  c.  brown  sugar 

1  tbsp.  vinegar  2  tbsp.  butter 

Boil  rapidly,  being  very  careful  it  does  not 
burn.  When  brittle  when  tested  in  cold  water  or 
about  270  °F.  pour  immediately  over  the  corn 
and  stir  until  evenly  mixed.  Press  with  hands 
into  balls,  keep  in  cold,  air-tight  place. 

Sugared  Popcorn  I 

2  qts.  popped  and  sifted     V£  c.  water 
corn  2  tbsp.  butter 

2  c.  brown  sugar  1  tsp.  vanilla 

Boil  sugar,  water  and  butter  until  it  forms  a 
firm  ball  when  tested  in  cold  water  or  250  °F.  Add 

61 


C  A  K  E  S,    C  O  O  K  I  E  S     AND     CONFECTIONS 

flavoring  and  pour  slowly  on  popped  corn  while 
stirring  corn  vigorously  until  all  is  well  coated 
and  the  syrup  sugars. 

Sugared  Popcorn  II 

2  qts.  popped  corn  ^  c.  water 

1  c.  sugar  1/2  tsp.  pink  coloring 

Boil  sugar  and  water  slowly  until  it  forms  a  firm 
ball  when  tested  in  cold  water.  Add  coloring,  stir 
well'  and  then  pour  very  slowly  over  popped  corn 
while  stirring  corn  vigorously.  Each  kernel  should 
be  coated  with  sugar.  This  is  an  excellent  recipe 
for  making  sugared  popcorn  in  large  quantities 
for  Xmas  stockings.  The  coloring  may  be  varied, 
or  larger  proportion  of  corn  to  syrup  if  desired. 

Candied  Orange  Peel 

Peel  of  6  oranges.  Cover  with  cold  water,  bring 
to  boil  , change  water  and  boil  until  tender.  Drain 
thoroughly.  Remove  excess  white  with  spoon, 
cut  in  strips  with  scissors.  Boil  2  c.  sugar  and  1  c. 
water  until  it  threads.  Add  peel  and  let  boil 
until  syrup  is  boiled  away.  Watch  carefully.  Add 
1  c.  sugar  and  stir  with  fork  until  crystallized. 
Spread  on  wax  paper  to  dry. 

Grapefruit  Novelties 

1  Ib.  grape  fruit  peel        2  c.  water 
IVk  Ibs.  sugar 

Select  bright  fruit  with  thick  peel.  Wash  with 
brush.  Grate  very  lightly  with  an  ordinary  grater 
to  break  cells.  Cut  the  peel  in  quarters,  remove 
from  fruit  and  weigh  it. 

Cut  again  into  strips  or  fancy  shapes.  For  each 


C  A  K  E  S,    C  O  O  K  I  E  S     AND     CONFECTIONS 

quart  of  peel  add  3  pints  of  cold  water.  Boil  ten 
minutes  and  pour  off  the  water.  Repeat  six  or 
eight  times  or  until  as  much  of  the  bitter  flavor 
is  removed  as  is  desired.  Dry  peel  between  folds 
of  cloth,  pressing  gently. 

To  each  pound  of  peel  take  11/2  Ibs.  sugar  and 
2  cups  water.  Bring  syrup  to  a  boil  and  cook  until 
sugar  is  dissolved.  Add  prepared  peel  and  cook 
until  syrup  is  absorbed.  This  may  be  told  by  the 
formation  of  sugar  crystals  in  the  clear  peel. 
Sometimes,  however,  there  is  danger  of  cooking 
too  long  and  the  resulting  product  is  hard  and 
unattractive.  When  the  peel  begins  to  cook  thick 
like  a  preserve,  try  rolling  a  piece  in  granulated 
sugar  after  draining  well.  If  this  stiffens  on  cool- 
ing, the  whole  product  is  ready  to  drain  and  roll 
in  the  granulated  sugar. 

The  pulp  may  be  removed  from  the  whole 
grapefruit  shell  and  it  crystallized — or  various 
heart,  lozenges  or  other  shapes  cut  out  and  dif- 
ferent vegetable  colorings  added  to  the  syrup. 

Turkish  Delight 

1/2  c.  cold  water  3  tbsp.  gelatine 

Let  stand  till  water  is  absorbed.  Pour  i/2  c.  cold 
water  over  2  c.  granulated  sugar.  Heat  to  the 
boiling  point.  Add  gelatine  and  cook  twelve  min- 
uter after  boiling  begins.  Stir  constantly,  since  it 
burns  easily.  Remove  from  fire  and  add  2  tbsp. 
lemon  juice  and  4  tbsp  water.  Flavor  with  pep- 
permint or  other  flavoring  and  color  green.  Pour 
%  inch  deep  into  a  wet  pan.  Cut  and  roll  in  gran- 
ulated sugar  just  before  ready  to  serve. 

63 


CAKES,  COOKIES  AND  CONFECTIONS 

Mint  Delight 

2  tbsp.  gelatine  Green   coloring — pep- 

(l/2  Pkg.)  permint 

1/2  c.  cold  water  Red  coloring — winter- 

2%  c.  sugar  green 

%  c.  cold  water 

Soak  gelatine  in  l/£  c.  cold  water  10  minutes. 
Cook  sugar  and  3/4  c.  water  to  brittle  stage — or 
about  270 °F.  Add  gelatine  to  syrup  and  stir  until 
well  dissolved.  Color  half  green  and  flavor  with 
peppermint.  Color  half  red  and  flavor  with  win- 
tergreen.  Pour  into  shallow  pans  to  depth  of  1/4 
inch.  Wheni  set  cut  into  squares  with  hot  knife. 
Roll  in  powdered  sugar. 

Cinnamon  Nuts 

1  c.  sugar  l/2  tsp.  vanilla 

14  c.  water  IVk  c.  nut  meats — wal- 

1/2  tsp.  cinnamon  nuts  best 

%  tsp.  cream  of  tartar 

Boil  sugar,  water,  cream  of  tartar  and  cinna- 
mon until  it  has  reached  the  firm  ball  stage.  It 
will  just  spin  a  thread  when  tested  with  a  spoon. 
Cool  slightly,  add  vanilla  and  nut  meats  and  beat 
until  it  sugars  and  the  nuts  break  apart. 

Glace  Nuts 

i/>  c.  boiling  water  Yz  tsp.  cream  of  tartar 

1  c.  sugar 

Put  ingredients  in  smooth  sauce  pan  and  stir 
until  it  begins  to  boil.  Boil  slowly  until  the  syrup 
begins  to  discolor  which  is  310°F.  Remove  sauce- 
pan from  fire,  place  in  pan  of  cold  water  to  stop 

64 


CAKES,  COOKIES  AND  CONFECTIONS 

its  cooking  and  then  place  in  pan  of  hot  water 
while  dipping.  Skewer  nuts  separately  on  hat 
pin  and  dip  in  syrup,  being  careful  each  is  well 
covered.  Place  each  on  well  greased  dish  to  har- 
den. 

Candied  Figs 

5  Ibs.  figs  1  pt.  water  1  Ib.  (2  c.)  sugar 
Wash  figs  and  add  to  the  syrup  made  from  the 
sugar  and  water.  Cook  slowly  1  hour.  Repeat 
the  cooking  the  second  day.  On  the  third  day 
cook  until  figs  are  dry,  shaking  the  pan  rather 
than  stirring.  Lay  the  figs  on  plates  and  place  in 
warm  oven.  Turn  out  fire.  Leave  over  night.  Re- 
peat for  several  days  until  figs  are  quite  dry.  Bet- 
ter dried  in  the  sunshine. 

Hardbound 

3  c.  sugar  l/^  c.  water 

1  tbsp.  horehound  Va  tsp.  cream  of  tartar 

3/3  c.  boiling  water 

Pour  boiling  water  over  horehound  and  steep  5 
minutes.  Strain  through  fine  cloth.  Add  sugar 
and  remaining  water  and  cream  of  tartar.  Boil 
to  300 °F.  or  hard  crack.  Pour  at  once  into  but- 
tered pans.  Do  not  scrape  kettle.  Mark  in  small 
squares. 

Molasses  Brittle 

1   c.  molasses  Vk  tsp.  lemon  extract 

1  c.  sugar —  brown  or       1  c.  peanut  meats 

white  %  tsp.  soda 

1  tbsp.  vinegar  1  tbsp.  butter 

Boil  molasses,  sugar-  butter  and  vinegar  slowly 
until  when  tested  in  cold  water  it  is  brittle  or 

65 


0  A  K  E  S,    C  O  O  K  I  E  S    AND     CONFECTIONS 

cracks  290-300 °F.  Add  extract  and  soda  and 
beat  for  one  minute  or  until  it  foams  up  well.  Add 
half  of  peanuts  and  pour  at  once  onto  well  but- 
tered slab  and  roll  out  very  thin.  Stick  the  re- 
maining peanuts  on  top.  When  cool  break  into 
pieces. 

Peanut  Brittle  I 

2  c.  sugar  !/4  tsp.  salt 

1  qt.  nut  meats 

Shell,  skin  and  chop  coarsely  the  peanuts. 
Sprinkle  with  salt. 

Melt  sugar  in  perfectly  smooth  kettle  such  as 
an  iron  or  aluminum  frying  pan,  stirring  constant- 
ly so  that  it  carmelizes  evenly.  Add  nuts  and 
pour  at  once  into  well  buttered  tins. 

Other  nuts  may  be  used  instead  of  peanuts  such 
as  pecans,  almonds  or  walnuts. 

Peanut  Brittle   II 

3  c.  sugar  %  c.  glucose 

4  tbsp.  butter  2  level  tsp.  soda 
\Yz  c.  water  %  lb.  peanut  meats 

Boil  sugar,  glucose  and  water  to  hard  crack  or 
275°F.  Add  butter  and  soda.  Beat  well,  pour  over 
peanuts  scattered  in  well  greased  pans. 

Scotch  Kisses 

1  c.  brown  sugar  1  can  dry  marshmal- 

1  tbsp.  butter  lows 

1/2  c.  water  Vk  tbsp.  vinegar 

Boil  sugar,  water,  butter  and  vinegar  to  soft 
crack  when  tested  in  cold  water  or  290 °F.  Re- 
move from  fire,  drop  in  marshmallows  one  at  a 

66 


C  A  K  E  S,    C  O  O  K  I  E  S     AND     CONFECTIONS 

time,  cover  with  the  syrup  and  remove  with  fork 
to  buttered  marble  or  plate. 

Parisian  Sweets 

1  Ib.  raisins — seeded         1  Ib.  walnut  meats 
1  Ib.  figs  Yi  Ib.  crystalllized  gin- 

1  Ib.  almond  meats  ger 

1  Ib.  dates 

Prepare  fruit  by  removing  seeds  and  cutting  off 
stem  ends  when  necessary.  Put  all  fruit  and  nuts 
through  meat  grinder  with  the  coarsest  cutter. 
Roll  out  on  board  to  y»  inch  thickness.  Dust 
with  powdered  sugar,  cut  in  squares. 

Almost  any  dried  fruit  may  be  used  in  making 
this  wholesome  dainty,  such  as  prunes,  pears, 
peaches,  citron,  candied  orange  peel,  etc.  The 
squares  may  be  dipped  in  chocolate  if  so  desired 

Marshmallows 

1  envelope    (2  tbsp.)        1  tsp.  vanilla 
gelatine  1*4  c-  water 

2  c.  sugar  Speck  salt 

Soak  gelatine  in  i/&  the  water  for  5  minutes. 
Put  remaining  water  and  sugar  in  saucepan,  bring 
to  boil.  Boil  three  minutes.  Add  soaked  gelatine 
and  let  stand  until  partly  cool.  Add  salt  and 
flavoring  and  beat  until  the  mixture  becomes 
white  and  thick.  Turn  into  granite  pans  thickly 
dusted  with  powdered  sugar,  having  mixture  one 
inch  in  depth.  Let  stand  in  cold  place  until  thor- 
oughly chilled.  Turn  on  board,  cut  in  cubes  and 
roll  in  powdered  sugar.  Easy  to  cut  with  scissors. 

This  recipe  makes  about  one  hundred  marsh- 
mallows. 

67 


C  AKE  S,    C  O  O  K  I  E  S     AND     CONFECTIONS 

Fondant 

21/2  c.  sugar  Vs  tsp.  cream  tartar,  or 

1*4  c.  water  1/2  to  %  tsp.  glycerine 

Put  ingredients  in  smooth  saucepan  and  stir 
until  sugar  is  dissolved  and  mixture  begins  to  boil. 
Boil  without  stirring  until  soft  ball  is  formed  when 
tested  in  cold  water  or  240  °F.  During  boiling 
cover  2  minutes  so  as  to  dissolve  crystals  on  the 
sides  of  the  kettle.  When  cooked  pour  fondant  in 
clean  bowl,  do  not  scrape  kettle,  as  scrapings  will 
"sugar."  When  almost  cold  beat  with  wooden 
spoon  until  white  and  creamy.  Knead  with  hands 
until  perfectly  smooth.  Pack  in  jars  to  ripen, 
about  24  hours — or  cover  with  cloth  dipped  in  hot 
water  and  wring  dry. 

If  cooked  too  long  or  not  long  enough,  if  grainy 
and  not  creamy,  add  water  and  cook  over  again 
as  if  fondant  were  sugar. 

This  fondant  lends  itself  to  endless  ways  of 
making  up  and  is  the  basis  for  all  French  creams. 
It  is  used  to  stuff  dates,  figs,  prunes,  etc.,  as  cen- 
ters for  chocolate  creams,  etc. 

Commercial  Fondant 

6  c.  sugar    2  c.  water       %  tsp.  acetic  acid  No. 

1  tbsp.  glycerine  8    (stock  solution, 

2  egg  whites  about  28-30%) 
Bring  water  and  sugar  to  boil.  Cover  when  boil- 
ing.  Add  glycerine  and  acid.   Boil  to  soft  ball  or 
240  °F.     Pour  out  in  large  platter — cool  to  luke 
warm.     Put  the  two  stiffly  beaten  egg  whites  in 
the  middle  and  knead  them  in  with  spatula  or 
wooden  paddle.     For  gloss,  add  one  tablespoon 

68 


C  A  K  E  S,    C  O  O  KI  E  S    AND     CONFECTIONS 

gloss  starch;  work  until  the  mass  is  creamy  and 
smooth.  Pack  in  glass  jars  and  allow  to  ripen  for 
24  hours. 

Strawberry  Delights 

Melt  fondant  in  double  boiler  until  creamy. 
Coat  large  ripe  strawberries  with. this  melted  fon- 
dant, holding  onto  the  stem  and  calyx.  Allow  to 
dry  on  waxed  paper.  These  danties  must  be  eaten 
within  3  or  4  hours  after  making,  but  are  well 
worth  any  trouble. 

Buttercups 

1  c.  sugar  Speck  of  cream  tartar 

1/2  c.  water  1  tbsp.  butter 

J4  tbsp.  molasses  %  Ib.  prepared  fondant 

Mix  and  stir  until  it  boils.  Boil  slowly  to  soft 
crack  265F.  Pour  from  kettle  slowly  in  long 
strip  on  buttered  marble.  Have  colored,  flavored 
aud  warmed  fondant  rolled  in  long  rope  one  inch 
in  diameter.  Place  fondant  on  slightly  cooled 
strip  of  brittle,  lap  edges  of  brittle  and  roll  rope 
gently  to  the  desired  diameter.  Cut  off  butter- 
cups with  buttered  shears,  turning  rope  at  each 
cutting  so  that  one  cut  of  the  candy  is  at  right 
angles  to  the  other  cut. 

The  filling  may  be  varied  and  colored  to  suit, 
and  the  outside  may  have  more  or  less  molasses 
used  to  lend  variety. 

Chocolate  Creams 

The  chocolate  used  for  dipping  has  more  of  the 
cocoa  butter  left  in  than  the  commercial  bar  choc- 
olate and  is  often  sweetened.  The  home  candy 

69 


C  AK  E  S,    C  O  O  K  I  E  S    AND     CONFECTIONS 

maker  may  buy  bars  of  dipping  chocolate  at  most 
groceries  or  candy  kitchens.  Baker's  "Dot"  choco- 
late is  very  satisfactory  for  this  purpose. 

Melt  the  chooclate  slowly  over  hot  water,  be- 
ing very  careful  to  get  no  water  into  it,  and  re- 
move from  fire  as  soon  as  thoroughly  melted.  If 
water  gets  into  the  chocolate  it  thickens  and 
lumps.  If  it  gets  too  hot  »it  streaks  and  grays  as 
it  cools. 

The  centers  of  chocolate  creams  are  usually 
made  from  fondant,  colored,  flavored  and  shaped. 
After  the  shapes  have  hardened  and  dried  a  few 
hours  exposed  to  the  air,  they  are  dipped  in  the 
melted  chocolate  with  a  fork  or  hat  pin,  or  the  fin- 
gers, and  allowed  to  dry  slowly  on  wax  paper. 
Soft  fondant  centers  may  be  made  by  adding  more 
cream  of  tartar  as  the  centers  are  shaped,  and 
after  dipping  allow  them  to  ripen  3-4  weeks  be- 
fore using. 

Raisins,  roasted  almonds,  peanuts,  oyster  crack- 
ers, etc.,  may  be  dipped  in  the  chocolate  and  give 
a  very  delicious  variation  to  a  box  of  chocolate 
creams. 


70 


I  nd 


e  x 


CAKES 

Almond  Torte  16      Indio  Cake  19 

Angel  Food  20      Inexpensive   Cakes   27 

Angel  Sponge  21      Jelly   Roll    12 

Apple  Sauce  18      Lady  Fingers  12 

Blackberry   Jam    17      Light  Cakes   _ 20 

Boston  Cream  Pie   10      Lightning    28 

California     24      Mahogany    14 

Candy    16      Marble    11 

Caramel    11      Mocha  ..11 

Chocolate  10      Mosaic    23 

Crescents     12       Novelty    22 

Cream  Puffs  26      Nut    11 

Cup  Cakes  29      Occidental  Fudge  15 

Dark  Cakes  13      One   Egg   28 

Date  Cake  11      One,  Two,   Three,   Four 10 

Devil's  Food  13      Orange    11 

Devil's  Food,   Inexpensive..28  Plain  Cake  (an  old  recipe)  29 

Dorothy    23      Pomme  de  Terre  15 

Doughnuts   26      Potato   Chocolate    13 

Economy    27       Potato    Torte    13 

English  Tea  25      Prune    17 

Exclusive  Recipes  13      Raisin 11   and   27 

Fairy  Gingerbread   18      Santa  Barbara  17 

Feather  Sponge  21      Silver    23 

Fruit  Cake,  Dark  20      Snowballs    27 

Fruit  Cake,  English 20      Snow  White   22 

Fruit  Cake,  White   25      Spice  11 

Hamilton  Chocolate  16      Standard   Proportion   10 

Hazel  Nut  Torte  14      Standard    Sponge    12 

Honey 18  Variations   of   Standard 

Honey  Cake  Special   19          Proportion)  10 

Hot  Lemonade  24      Yellow  Angel   22 

CONFECTIONS 

Buttercups    , 69  Chew  Chocolate  Caramels  59 

Butterscotch    59       Chocolate    Creams   69 

Candied   Figs   65      Cinnamon  Nuts  64 

Candied   Orange  Peel   62      Commercial  Fondant  68 

Caramels    58      Cream  Taffy  60 

Caramel   Fudge   56      Date  Fudge  i7 


CONFECTIONS — Continued 


Divinity    57 

Fondant    68 

Pudge    55 

Glace  Nuts   64 

Grapefruit   Novelties   62 

Horehound    .....65 

Marshmallows    67 

Marshmallow   Fudge    56 

Mint    Delight    64 

Molasses   Brittle   65 

Molasses    Taffy    60 

Nougat    ....58 


Orientals    61 

Parisian   Sweets   67 

Peanut  Brittle  I  66 

Peanut  Brittle  II   66 

Panocha   57 

Popcorn   Balls    61 

Sea  Foam   58 

Scotch    Kisses    66 

Strawberry   Delights    69 

Sugared  Popcorn  I  61 

Sugared  Popcorn  II  62 

Turkish    Delight    63 

White   Taffy   60 


COOKIES 


Bavarian  Christmas  42 

Blimps    45 

Brownies    48 

Caddies  41 

Carmen    Kisses    43 

Cheroqueets    49 

Chocolate   Chips   49 

Chocolate    Macaroons    43 

Chocolate  Snow  Caps  46 

Cloisters     48 

Cornflake  Macaroons  42 

Date  Bars   47 

Date   Dillies    47 

Diplomas    39 

Drop  Cookies  42 

Fillups    45 

Ginger  Nuts   46 


Ginger  Snaps  40 

Hermits    48 

Holland   Fancies   45 

Lover's   Knots   41 

Meringues    42 

Mysteries    j 41 

Orange  Favors  42 

P.-T.  A.'s    44 

Rolled  Cookies  39 

Rolled    Oats    44 

Scotch   Shortbread   49 

Sour    Cream    44 

Studio   Teas    39 

Sultanas     47 

Swiss  Vanities  40 

Walnut   Squares    48 

Walnut  Wafers   ..  ....46 


FILLINGS 


Boston  Cream  Pie   36 

Caramel    34 

Chocolate  34  and  36 

Chop    Suey   34 

Cocoanut    34 

Date     34 

Fig  34 

Jam    34 

Lady  Baltimore  35 

Lemon    Butter    25 

Lemon    .  ....35 


Marshmallow  (See  Reliable 

Icing) 

Nut    35 

Orange    35 

Pineapple    35    and    36 

Praline    35 

Prune-Almond    35 

Prune    35 

Strawberry  Whip   36 

Variations   of  Reliable   or 

Seven    Minute    .  ....34 


GENERAL    DIRECTIONS    FOR   CAKES 
Abbreviations     ......................  6      Equivalents   ............................  6 

Baking    ....................................  8      Flour  ........................................  7 


Cakes  With  Fat  .....  9  ~  "'  8 


-- 

Cakes  Without  Fat  ..............  12  Tests  When  Done  ................  9 

Effects  of  Various  Utensils    ..................................  5 

Ingredients    ........................  8  Variations   ..............  10   and   12 

ICINGS 

Baking  Powder  ....................  31  Mocha  II   ................................  32 

Birthday    Novelties    .....  30  Nut  Caramel  ..........................  32 

..30  SSfentaf:  IJJ 

Chocolate  ..........  30,  31  and  33  pineapple    ..............................  30 

Cooked    Icings   ......................  29  Powdered   Sugar   ..................  34 

Dark  Chocolate  ....................  33  Reed  Whip   ............................  33 

French  Butter  Cream  ........  32  Reliable  or  Seven  Minute  29 

Marshmallow    ........................  31  Uncooked  Icings  ..................  32 

Mocha  I  ..  ....32  Variations   of  Reliable   ......30 


LYDE      BROWNE 
Marmion   Way 
Angeles 


by 
STANLEY     EDWARDS 

Santa  Barbara 


